Results 51 to 60 of about 698 (135)

Deodorizing and aroma-enhancing effects of different cooking Baijiu products on chicken gizzards based on gas chromatography-ion mobility spectrometry

Shipin yu jixie
ObjectiveThis study aims to develop liquors with excellent deodorizing and aroma-enhancing abilities.MethodsThe characteristic fishy substances of chicken gizzards were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with ...
JIA Xiaohan, SHEN Caihong, FU Qixu, NI Bin, NIE Xin   +4 more
doaj   +1 more source

Investigation of Non‐Saccharomyces Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage

International Journal of Food Science, Volume 2025, Issue 1, 2025.
This study presents an innovative exploration of non‐Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol fermented beverages with distinctive and complex aroma profiles. Seventy yeast isolates were screened for sugar utilization efficiency and ethanol production.
Chommanat Kerdkhong, Rattiya Padungpol, Chalinee Khongsud, Surak Jamjumrus, Sasiwimol Chansuthep, Weerasak Songoen, Ponsiri Liangsakul, Ulaiwan Withayagiat, Siriphan Sukkhaeng, Poulami Jha   +9 more
wiley   +1 more source

Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages [PDF]

Shipin Kexue
To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages, this study prepared fermented lamb sausages with a ...
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye
doaj   +1 more source

Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectrometry

eFood, Volume 5, Issue 6, December 2024.
1. The volatile organic compounds (VOCs) of pepper was analyzed for the first‐time using GC×GC TOF‐MS. 2. 1914 and 1802 VOCs were identified in “Gansu Xianjiao” (GX) and “Gansu Banjiao” (GB), respectively. 3. 97 VOCs were relatively high content in GX versus GB, while 118 VOCs were low. 4. GX versus GB difference VOCs include heterocyclic compounds and
Huixia Zhu, Min Wei, Yuxin Zhang, Xinglin Tao   +3 more
wiley   +1 more source

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis

Frontiers in Nutrition
BackgroundHulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor.MethodsIn this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province ...
Jing Yan, Heng Wang, Bing Yang, Wanli Zhang, Zhenxia Cao, Penghui Zhao, Zijie Dong, Fazheng Ren, Lishui Chen   +8 more
doaj   +1 more source

Effect of adding five grains on volatile flavor substances of Kombucha milk wine based on GC-IMS [PDF]

Zhongguo niangzao
Kombucha milk wine was prepared with fresh milk as the raw material and fermented by Kombucha and yeast. Using Kombucha milk wine as the blank group (CK), and the Kombucha five grains milk wine prepared by mixed fermentation with five grains as the ...
XIE Jing, ZHOU Jianuo, LONG Rui, TANG Jiaxin, SONG Yang, LING Ziqing, CHEN Hongfan, LUO Qiqi, NIE Xin
doaj   +1 more source

Comparison of the Metabolic and Flavor Characteristics of the Egg Yolks of BIAN Chicken and Hy-Line Brown Chicken Using LC-MS and GC × GC-TOF MS Techniques

Metabolites
Objectives: This study systematically compared the differences in egg quality between the BIAN chicken, an indigenous breed of Shanxi Province, and the Hy-Line Brown, a commercial breed, through the integration of non-targeted metabolomics and volatile ...
Bochi Zhang, Xianyi Song, Kaige Li, Kai Zhang, Rui Zhao, Chunlei Yang, Liying Du   +6 more
doaj   +1 more source

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Food Chemistry: X
In this study, gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatiles of fish cakes obtained using five cooking methods, namely, steaming, baking, air frying, pan frying ...
Xuebo Yang, Qiuhan Chen, Shouchun Liu, Pengzhi Hong, Chunxia Zhou, Saiyi Zhong   +5 more
doaj   +1 more source

Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach

Food Chemistry: X
Gardeniae Fructus (edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways.
Yanan Song, Zhe Jia, Lin Yan, Yanping Liu, Zhiying Cui, Yun Wang, Cun Zhang   +6 more
doaj   +1 more source

Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning

Foods
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf ...
Xiaohui Liu, Mingzheng Huang, Weiyuan Tang, Yucai Li, Lun Li, Jinyi Xie, Xiangdong Li, Fabao Dong, Maosheng Wang   +8 more
doaj   +1 more source