Results 61 to 70 of about 698 (135)

Comparative Analysis of Volatile Substances in Aristichthys nobilis from Different Habitat Sources

Shipin gongye ke-ji
In order to investigate the differences in volatile substances of bighead carp (Aristichthys nobilis) meat from various habitats, gas chromatography-mass spectrometry (GC-MS) was employed to detect and compare the volatile substances of bighead carp meat
Shuxian NING, Jinxiu ZENG, Xiaomei SHA, Hongxiu DING   +3 more
doaj   +1 more source

Effect of different roasting durations on volatile flavor substances of red oil pepper

Shipin yu jixie
ObjectiveTo explore the effect of different roasting durations on the volatile flavor substances of red oil pepper.MethodsSensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory ...
YAN Liqiang, YI Yuwen, XIONG Yiling, HOU Zhiyong, QIAO Mingfeng   +4 more
doaj   +1 more source

Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods

Shipin gongye ke-ji
This study aimed to investigate the differences in volatile composition and aroma of different fractions of Osmanthus fragrans absolute purified by molecular distillation.
Zhixin GUO, Dandan HAO, Jianming BIAN, Qiutao XIE, Yali SUN, Kai WANG, Gaoyang LI, Xiangrong ZHU   +7 more
doaj   +1 more source

Flavor components of chili oil with different storage durations based on gas chromatography-ion mobility spectrometry, sensory evaluation, and electronic nose analysis

Shipin yu jixie
ObjectiveTo investigate the changes in flavor compounds during chili oil storage and provide a theoretical basis for predicting its shelf life and quality control.MethodsGas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation, and ...
GE Yanzheng, SUN Xiaoxue, AN Yongqiang, DONG Zijie, XIE Haoyang, ZHANG Yuyu, CHANG Jihua, CHEN Lishui, ZHANG Kangyi   +8 more
doaj   +1 more source

Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread

Liang you shipin ke-ji
To compare the effects of mulberry sourdough and commercial yeast on the volatile flavor compounds of bread, this study investigated focaccia bread prepared using five different fermentation methods: red mulberry sourdough, white mulberry sourdough ...
LI Ya-xin, LI Yu-tong, DONG Ping, LI Yao, GUO Meng-jie, ZHU Zhen-hua, JIA Hong-feng, WANG Fu   +7 more
doaj   +1 more source

Effect of distillation equipment on the aroma quality of crude distilled jujube wines

Shipin yu jixie
ObjectiveTo explore novel distillation equipment and address the adverse effect of burnt tastes in the wines caused by excessively high distillation temperatures of traditional equipment.MethodsThree types of low-temperature distillation equipment, self ...
FANG Qiang, FENG Zuoshan, BAI Yujia, ALIMIRE Yibulayin, YAN Yahui   +4 more
doaj   +1 more source

Analysis of resinous aroma characteristic flavor compounds of American flue-cured tobacco leaves through molecular sensory

Cogent Food & Agriculture
American flue-cured tobacco leaves are known to possess high quality, but their representative resinous flavor compounds are not known. In this study, three American flue-cured tobacco leaves were selected, and their characteristic aromas were confirmed ...
Tianxiao Li, Yizhe Sun, Wucheng Qi, Hui Xi, Ziwen Liu, Yuan Cao, Dengyin Shao, Baojiang He, Li He, Xuewei Jia, Lingbo Ji   +10 more
doaj   +1 more source

Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

Food Chemistry: X
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality,
Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu   +6 more
doaj   +1 more source

Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts

Food Chemistry: X
This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics.
Munguntsetseg Battur, Muhammad Aaqil, Jingchuan Zheng, Huang Xiao Lin, Bolormaa Chuluunotgon, Tserenkhand Zorigtbaatar, Cunchao Zhao, Yang Tian   +7 more
doaj   +1 more source

Integrated metabolomic and transcriptomic analyses reveal aroma diversity and its regulatory networks in aromatic acidic citrus. [PDF]

Front Plant Sci
Cui C, Sun L, Huang X, Nie Z, Zhu Y, Wang L, Yang Y, Xing X, Ke F.   +8 more
europepmc   +1 more source