Results 21 to 30 of about 1,631 (166)
Study on Flavor Differentiation of Salted Seaweed Regulated by Yeast Fermentation: A Comparative Analysis of Commercial Products Based on GC-IMS and ROAV [PDF]
Progress in Fishery SciencesLaminaria japonica, a large perennial brown alga of medicinal and culinary value, thrives in cold marine environments. As a principal economic seaweed species in China, it is characterized by high productivity and exceptional nutritional density. However,
YAN Tingmei +9 more
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CERN şi românul care l-a contrazis pe Einstein [PDF]
, 2012 Romȃnul care l-a contrazis pe Einstein este profesorul Florentin Smarandache de la Universitatea New Mexico, care publicase în anul 1972 o ipoteză că nu există barieră a vitezei în univers şi că se pot construi viteze arbitrare de la zero la infinit ...
Negrea, V.
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Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines [PDF]
Zhongguo niangzaoThe volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass ...
GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
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Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS [PDF]
Zhongguo niangzaoIn order to explore the quality characteristics of sauce-flavor (Jiangxiangxing), alcohol-sweet, Jiaodi typical base liquor in sauce-flavor Baijiu, the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion ...
LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
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Molecules, 2023 This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation.
Lili Gao +4 more
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Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice [PDF]
Zhongguo niangzaoIn this study, the physiochemical indexes, amino acids, organic acid contents and volatile flavor substances of 6 kinds of commercial fermented glutinous rice (numbered ZJH, SLS, WW, MPP, SL, MLL) were analyzed by conventional analysis methods, high ...
HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling
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Zhongguo youzhi, 2023 针对市售传统牛油火锅底料风味易被衣物吸附的问题，以红棕油、棕榈油、棕榈油与牛油混合油（棕榈油与牛油比例分别为7∶ 3、1∶ 1及3∶ 7）及牛油所制得的6种火锅底料为原料，模拟火锅食用时布料吸附火锅底料风味物质的过程，对火锅底料进行感官评价，并通过感官评价、电子鼻分析和全二维气相色谱质谱联用仪（GC×GC-MS）结合相对气味活度值（ROAV）法对火锅底料风味物质的布料吸附特性进行研究，探究红棕油和棕榈油替代牛油对传统火锅底料风味物质布料吸附特性的影响。结果表明：添加红棕油和棕榈油不会影响火锅底料的感官 ...
何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji1
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Beverage Plant ResearchOolong and green teas are two types of tea with distinct aroma characteristics primarily shaped by their processing methods; yet, the influence and contribution of cultivar differences remain insufficiently understood.
Xiaomei Lei +10 more
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Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius) [PDF]
, 2022 This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme.
Alexis Marsol‐Vall +3 more
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Food Frontiers, Volume 7, Issue 2, March 2026.Volatile compounds in chestnut liquors and traditional Baijiu are profiled using HS‐GC‐IMS, HS‐SPME‐GC‐MS, and quantitative sensory evaluation. Esters, particularly ethyl hexanoate, ethyl pentanoate, and ethyl octanoate, are identified as key aroma contributors with intense fruity notes.
Tingting Qi +8 more
wiley +1 more source