Results 91 to 100 of about 1,977,105 (186)

Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation

, 2015
Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation.
Thomas-Danguin, Thierry, Gourrat, Karine, Barba, Carmen, Guichard, Elisabeth   +3 more
core   +1 more source

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear.
Zhaoqing Wu, Qiancheng Zuo, Junlin Wei, Jiaxin Gong, Yongguang Huang, Cong Zhao   +5 more
core   +1 more source

Effects of <i>Citri Reticulatae Pericarpium</i> powder on the baking quality and volatile flavor compounds of toast bread. [PDF]

Front Nutr
Jiang Y, Yang H, Hu Y, Lin Y, Hu E, Shi Q, Hu J, Zhang H, Yi Y.   +8 more
europepmc   +1 more source

Dynamic changes in volatile flavor compounds and capsaicinoids and their interrelationships in eight chili pepper cultivars across three ripening stages. [PDF]

Food Chem X
Jia Q, Bi W, Yang T, Zhang R, Han J, Sha H, Wang Y, Han D, Zhu Z, Su D.   +9 more
europepmc   +1 more source

Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes. [PDF]

Foods
Zhang L, Bai H, Yang D, Chen M, Yang X, Li X, Chen Q.   +6 more
europepmc   +1 more source

Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age. [PDF]

Food Chem X
Xu J, Gao P, Ding H, Liu X, Chen H, Sun Y, Pang M, Zhang T, Zhang G, Guo X, Zhao Z, Xie X, Xie K.   +12 more
europepmc   +1 more source

A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin. [PDF]

Food Chem X
Jin S, Yang K, Pan G, Wang P, Liu C, Li X, Yin Q, Chang J, Wang L, Lu F.   +9 more
europepmc   +1 more source

Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics. [PDF]

Front Nutr
Zhu X, Zhang L, Dai Z, Guan J, Wang T.
europepmc   +1 more source

Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi. [PDF]

Food Sci Nutr
Luo A, Guo X, Guan W, Shi S, Sun Q, Hu B.   +5 more
europepmc   +1 more source

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS)

, 2018
: The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two-dimensional gas chromatography time of flight mass spectrometry GC×GC-TOF- MS system.
Adebo, Oluwafemi A., Njobeh, Patrick B., Ndinteh, Derek T., Kayitesi, Eugenie, Pieterse, Mark, Desobgo, Steve C. Z.   +5 more
core