Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu. [PDF]
Foods, 2023 In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).
Li Y, Qiao H, Zhang R, Zhang W, Wen P.
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The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup [PDF]
FoodsTo investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds ...
Shan Wu +6 more
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Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips [PDF]
Frontiers in NutritionIntroductionPotato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.MethodsIn this study, five potato chips were compared by combining their physicochemical ...
Qiaozhen Zhang +6 more
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Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus [PDF]
Shipin Kexue, 2023 The effects of hot air drying (60, 70 and 80 ℃), freeze drying and natural air drying on the volatile flavor compounds in the pileus and stipe of Hypsizygus marmoreus were investigated by headspace solid phase microextraction-gas chromatography-mass ...
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide
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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
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Volatile Flavor Compounds of Boiled Buckwheat Flour [PDF]
Agricultural and Biological Chemistry, 1983 Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography.
Izumi YAJIMA +5 more
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Analysis of Flavor Substances in Longtian Zha Meat
Shipin gongye ke-ji, 2023 The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected and ...
Zhuoqi DONG +5 more
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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
Foods, 2023 The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the ...
Chunlu Qian +10 more
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Flavor compounds in three types of Te-flavor Baijiu based on GC×GC-TOF MS [PDF]
Zhongguo niangzaoTo explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor ...
SUN Huifan, WU Shengwen, LIN Pei*, YE Zhihong, HUANG Ting, CHANG Ziheng, LIANG Xiaobing
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Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS [PDF]
Zhongguo niangzaoIn order to explore the effect of different Jiuqu on the flavor of the millet Huangjiu, millet Huangjiu was brewed using three different Jiuqu (Angel Huangjiuqu, Daqu, and Hongqu), and the volatile flavor compounds in the three types of millet Huangjiu ...
BO Tao, ZHANG Jiaojiao, LV Na, BAI Baoqing, ZHANG Jinhua, FAN Sanhong, JIA Liyan, TIAN Xiang
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