Results 1 to 10 of about 475,858 (311)

Chemotaxonomic Variation in Volatile Component Contents in Ancient Platycladus orientalis Leaves with Different Tree Ages in Huangdi Mausoleum [PDF]

Molecules, 2023
To gain insight into the differences in the composition and volatile components content in ancient Platycladus orientalis leaves with different tree ages in Huangdi Mausoleum, the volatile components were identified by headspace solid-phase ...
Bei Cui, Tao Zheng, Ping Deng, Sheng Zhang, Zhong Zhao   +4 more
doaj   +2 more sources

Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice

Shipin gongye ke-ji, 2023
Taking Jinding Xiehua Suli pear from Ningling County as the main raw material, lactic acid bacteria suitable for fermentation of pear juice were screened.
Jiajia NIU, Biao ZHAO, Wei CUI, Chaofeng GUO, Zhenyu XU, Yunfeng LU, Jianyin MIAO, Sipu ZHANG   +7 more
doaj   +1 more source

Analysis and Evaluation of Muscle Quality in Different Parts of the Bighead Carp (Aristichthys nobilis)

Foods, 2023
In this study, the bighead carp (Aristichthys nobilis) was the object of research to compare and analyze the contents of conventional nutrients, amino acids, fatty acids, inosinic acid, and earthy-smelling compounds (geosmin and 2-methylisoborneol) in ...
Jiaqi Peng, Xiaorong Lu, Ruiqi Fan, Yuanyuan Ren, Huiwu Sun, Yali Yu, Bo Cheng   +6 more
doaj   +1 more source

Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing

Shipin gongye ke-ji, 2022
In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea, chromatography-mass spectrometry (GC-MS) was used to determine the volatile component, and sensory evaluation was used to test the ...
Chen XIA, Yanghang HE, Junlin DENG, Zhuoya XIANG, Qingling XIE, Yongqing ZHU, Jian CHEN, Boyu ZHU, Gang LIU, Liugang SHI   +9 more
doaj   +1 more source

Analysis of the Biochemical and Volatile Components of Qianlincha and Qiandingcha Prepared from Eurya alata Kobuski and Camellia cuspidate

Agronomy, 2021
Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC ...
Linlong Ma, Yong Yang, Dan Cao, Yanli Liu, Ziming Gong, Sezai Ercisli, Zhengfei Luo, Xiaofang Jin   +7 more
doaj   +1 more source

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat

Frontiers in Nutrition, 2023
Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value.
Jinxing Wang, Renhong Lu, Yehong Li, Junzhi Lu, Qiong Liang, Zihua Zheng, Heng Huang, Fuchang Deng, Huali Huang, Huimin Jiang, Junjie Hu, Ming Feng, Peng Xiao, Xiaogan Yang, Xingwei Liang, Jun Zeng   +15 more
doaj   +1 more source

Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor

Food Science and Human Wellness, 2023
The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100
Mengwen Sun, Huimin Lin, Chen Zeng, Shanggui Deng, Alessandra Guidi   +4 more
doaj   +1 more source

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Chemosensors, 2023
The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’, ‘No. 25’,
Yonathan Asikin, Mutsumi Kawahara, Sora Kochi, Ryota Maekawa, Yuta Omine, Makoto Takeuchi, Kensaku Takara, Koji Wada   +7 more
doaj   +1 more source

How volatile components catalyze vapor nucleation [PDF]

Science Advances, 2021
Molecular studies reveal how new particle formation in multicomponent vapors is enhanced by transient hetero-molecular clusters.
Chenxi Li, Jan Krohn, Martina Lippe, Ruth Signorell   +3 more
openaire   +3 more sources

Structural Characterization with Laser Scanning Microscopy and an Analysis of Volatile Components Using GC-MS in Vanilla Pods Coated with Edible Microorganisms

Fermentation, 2023
The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites.
Chun-Erh Chen, Yun-Sheng Lin, Hui-Chen Lo, Tai-Hao Hsu   +3 more
doaj   +1 more source