Results 21 to 30 of about 3,989,695 (375)
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 +5 more
doaj +1 more source
Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +1 more source
Functional metal-organic frameworks as effective sensors of gases and volatile compounds.
Chemical Society Reviews, 2020 Developing efficient sensor materials with superior performance for selective, fast and sensitive detection of gases and volatile organic compounds (VOCs) is essential for human health and environmental protection, through monitoring indoor and outdoor ...
Haiyang Li +3 more
semanticscholar +1 more source
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 +9 more
doaj +1 more source
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 +5 more
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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 +4 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 +3 more
core +3 more sources
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 +5 more
doaj +1 more source
Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
bioRxiv, 2020 Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation and the difficulty of connecting sensory experience to chemical composition.
Zhen Fan +8 more
semanticscholar +1 more source
International Journal of Environmental Research and Public Health, 2021 Volatile organic compounds (VOCs) comprise various organic chemicals which are released as gases from different liquids or solids. The nature and impact of the health effects are dependent on the VOCs concentrations and, also, on the exposure time.
E. David, V. Niculescu
semanticscholar +1 more source