Results 21 to 30 of about 21,769 (164)
Volatile Flavor Compounds of Myoga (Zingiber Mioga)
Agricultural and Biological Chemistry, 1991 (1991). Volatile Flavor Compounds of Myoga (Zingiber Mioga) Agricultural and Biological Chemistry: Vol. 55, No. 6, pp. 1655-1657.
Yoshiko KUROBAYASHI +4 more
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Shipin gongye ke-ji, 2023 The purpose of this study was to explore the volatile characteristic flavor compounds in sea-buckthorn yoghurt, and to clarify the influences of fermentation with sea-buckthorn on the quality and flavor compounds of yoghurt.
Bingkun YANG +4 more
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Volatile Off-flavor Compounds in Porcine Liver
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2003 豚レバーの生臭い不快臭の形成に寄与する化合物を明らかにする目的で新鮮レバーおよび鉄イオン添加したレバーの揮発性成分を減圧水蒸気蒸留を用いて捕集後,エーテル抽出し,得られた抽出物をGCおよびGC-MSにより分析,検討した.その結果,鉄イオン添加により,アルデヒド類,アルコール類,酸類などレバーの揮発性生成物の種類および生成量が増加した.なお,生臭い不快臭の形成に重要であることが示唆された(E,Z)-2,4-Heptadienalおよび(E,E)-2,4-Heptadienalはレバーに含まれる高度不飽和脂肪酸の酸化により生成すると考えられた.
Sungim Im, Tadao Kurata
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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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Volatile Flavor Compounds of Korean Native Lilium [PDF]
Journal of Life Science, 2005 Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var.
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Variation of volatile flavor substances in salt-baked chicken during processing
Food Chemistry: XSalt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear.
Hao Jiang +8 more
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Principal Volatile Compounds in Feed Flavored Milk
Journal of Dairy Science, 1972 Abstract Twenty-two compounds were regularly detected in milk distillates obtained with a commercial vacuum treatment apparatus from bulk supplies of feed flavored milk. The identity of 18 of these was confirmed by gas-liquid chromatography (GLC) retention times, selective pre-column qualitative reactions, and mass spectrometry.
D.T. Gordon, M.E. Morgan
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Volatile Flavor Compounds Composition of Steamed Squid (Loligo sp.)
Asian Journal of Fisheries and Aquatic Research, 2021 Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing activities are needed, steaming is one of them. Processing activities using high temperatures are suspected to affect the composition of flavor compounds in fishery products ...
Iis Rostini +3 more
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Volatile Aromatic Flavor Compounds in Yogurt: A Review
, 2023 Lactic acid bacteria are of great importance in the production of yogurt worldwide, yet very little is still known about the mechanisms of aroma formation in foods subjected to lactic acid fermentation. However, advances in the Adolfsson development of instrument methods have made it possible to avoid some of the difficulties in extracting flavoring ...
Albert, Krastanov, +5 more
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