Effects of Different Varieties of Chili on the Flavor Characteristics of Chili Oil Analyzed by Multivariate Chemometrics Combined with Electronic Nose [PDF]
To identify the effects of different varieties of chili on the flavor characteristics of chili oil, the volatile flavor compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS), and the sensory ...
CHEN Yujia, YI Yuwen, ZHANG Hao, TAN Chengli, QIAO Mingfeng, YOU Xiangling, HOU Zhiyong, LI Xiang
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Aroma Characteristics of Congou Black Tea Made from Three Varieties [PDF]
To clarify the differences in aroma quality among Congou black tea made from three major varieties grown in Chongqing and to evaluate their aroma characteristics, qualitative and quantitative evaluation of their volatile components were performed by ...
CHEN Shanmin, YUAN Linying, CHANG Rui, LUO Hongyu, WANG Yi, ZHANG Yulai, YANG Juan
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Effect of different roasting durations on volatile flavor substances of red oil pepper
Shipin yu jixieObjectiveTo 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 +4 more
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Effects of Extraction Methods on Volatile Components of Indocalamus latifolia Leaves [PDF]
This study investigated the effects of different extraction methods, namely steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), solid-phase microextraction (SPME), and dynamic headspace (DHS) on the ...
WANG Yanbin, WU Dan, HE Liang, QIN Yuchuan, HUANG Xubo, YE Xingqian, WANG Liling
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Shipin gongye ke-jiIn order to optimize the simmering process of bone broth for hotpot soup, a single-factor experiments of bone ratio, material-liquid ratio, simmering time and simmering temperature was conducted using cow, pig and chicken bones as raw materials.
Liufang XU +8 more
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Analysis of Volatile Components in the Molecular Distillation Fractions of Osmanthus fragrans Absolute by GC-MS Combined with Chemometrics Methods [PDF]
This study aimed to investigate the differences in volatile composition and aroma of different fractions of Osmanthus fragrans absolute purified by molecular distillation.
Dandan HAO +7 more
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Shipin gongye ke-jiTo investigate the effects of high-temperature steam sterilization (121, 126, and 134 ℃) on volatile components and aroma characteristics of Gushi goose nuggets: A characteristic Xinyang tourism food product, sensory evaluation coupled with headspace ...
Yang YU +4 more
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Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis [PDF]
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 ...
Bing Yang +8 more
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Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage [PDF]
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to ...
Aiming BAO +7 more
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Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread
Liang you shipin ke-jiTo 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 +7 more
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