Results 11 to 20 of about 512,142 (300)

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Foods, 2023
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić, Nermina Spaho   +5 more
doaj   +1 more source

Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef

Shipin gongye ke-ji, 2022
In order to study the effects of different cooking methods (frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the ...
Yang LIU, Jia HUANG, Hongfeng JIA, Xiaowei FANG, Juyi LONG, Ning LAN   +5 more
doaj   +1 more source

Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics

Fermentation, 2023
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey ...
Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan   +9 more
doaj   +1 more source

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Polish Journal of Food and Nutrition Sciences, 2022
Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile ...
Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk   +4 more
doaj   +1 more source

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]

, 2010
Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P., Hougaard, A.B., Ipsen, R., Varming, C., Vestergaard, J.S.   +4 more
core   +1 more source

Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Frontiers in Plant Science, 2021
Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding programs.
Fengjie Yuan, Xujun Fu, Xiaomin Yu, Qinghua Yang, Hangxia Jin, Longming Zhu   +5 more
doaj   +1 more source

Microfibers for juice analysis by solid-phase microextraction. [PDF]

, 2008
In view of the interest in analyzing volatile compounds by SPME, the following five microfibers were tested, polydimethylsiloxane; polyacrylate; polydimethylsiloxane/divinylbenzene; carboxen/polydimethylsiloxane, and carbowax/divinylbenzene, to select ...
Bizzo, Humberto Ribeiro, Carvalho, Lucia Maria Jaeger de, Fonseca, Renata Borchetta Fernandes, Rangel, Carolina Netto   +3 more
core   +3 more sources

Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

Horticulturae, 2023
To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction ...
Qin Zhang, Shouliang Zhu, Xin Lin, Junsen Peng, Dengcan Luo, Xuan Wan, Yun Zhang, Xiaoqing Dong, Yuhua Ma   +8 more
doaj   +1 more source

Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages

Molecules, 2021
Aromatic volatile compounds are important contributors to fruit quality that vary among different cultivars. Herein, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine changes in volatile ...
Shuaishuai Feng, Chengtai Yan, Tianhao Zhang, Miaomiao Ji, Ru Tao, Hua Gao   +5 more
doaj   +1 more source

Food waste materials appear efficient and low-cost adsorbents for the removal of organic and inorganic pollutants from wastewater [PDF]

, 2018
In recent studies, the adsorption capacity of several food waste materials has been assessed by performing adsorption experiments in heterogeneous operating conditions.
Canepari, S., Frezzini, M. A., Giuliano, A., Massimi, L., Treacy, J.   +4 more
core   +1 more source