Results 11 to 20 of about 1,977,105 (186)
Shipin yu jixieObjective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS,
NIE Xin +5 more
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Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor [PDF]
Molecules, 2013 Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor.
Edgar Chambers, Kadri Koppel
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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet [PDF]
Molecules, 2020 Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological ...
Ianni, Andrea +4 more
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Foods, 2023 Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice.
Lin Lu +3 more
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Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS [PDF]
Zhongguo niangzaoThe volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS ...
LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
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Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate [PDF]
Shipin gongye ke-jiTo optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by ...
Xiaofeng ZENG +7 more
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Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, 2016 Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e.
Baiq Rien Handayani
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Caracterización de compuestos volátiles en bebidas derivadas de fruta [PDF]
, 2005 [spa] Las frutas y sus derivados (especialmente zumos y néctares) y como principal bebida alcohólica el vino, tienen una gran importancia económica y social en los países mediterráneos.
Riu Aumatell, Montserrat
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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.
YAJIMA, Izumi +5 more
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Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds. [PDF]
Front NutrProtease hydrolysis for production of oyster juice can greatly increase the nutrients and umami ingredients from oyster, but lacks the unique flavor of traditional oyster sauce.
Wang J +5 more
europepmc +2 more sources