Results 21 to 30 of about 1,977,105 (186)

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes [PDF]

Foods, 2021
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes.
Lijia Zhang, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang, Ying Liu   +5 more
openaire   +4 more sources

Volatile compound fingerprinting of mixed-culture fermentations. [PDF]

, 2011
Item does not contain fulltextWith the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application.
Hylckama, J., van, Sieuwerts, S., Molenaar, D, Arjen Lommen, Bayjanov, J.R., Molenaar, D., Molenaar, D.; id_orcid, Janssen, P.W.M., Bok, F.A. de, van Hylckama Vlieg, J.E.T., Patrick W. M. Janssen, Douwe Molenaar, Jumamurat R. Bayjanov, Bayjanov, J., Johan E. T. van Hylckama Vlieg, Sander Sieuwerts, de Bok, F.A.M., Lommen, A., Bok, F.A.M., de, Janssen, P.W., Frank A. M. de Bok, Hylckama Vlieg, J.E. van   +21 more
core   +1 more source

Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

, 2021
The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran,
Pratama, Rusky I., Liviawaty, Evi, Rostini, Iis, Fazriaty, Syifa Dwirahmalia, Iis Rostini, Rusky I. Pratama, Syifa Dwirahmalia Fazriaty, Evi Liviawaty   +7 more
core   +1 more source

Changes of Flavor and Quality of Pleurotus eryngii Packed with Nano Film in Vacuum during Storage

Shipin gongye ke-ji, 2023
In order to extend the shelf life of Pleurotus eryngii in nanofilm vacuum packaging, the fresh postharvest Pleurotus eryngii was placed in TiO2 and SiO2 composite nanofilm fresh-keeping bags, the sample was precooled to below 4 ℃ under 0.07 MPa and then ...
Dayu LIU, Haiyang HU, Weijun CHEN, Xiaoyuan GONG, Haiqiang LIU, Xiang LI   +5 more
doaj   +1 more source

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions [PDF]

Zhongguo niangzao
Taking the high-temperature Daqu samples of the sauce-flavor (Jiangxiangxing) Baijiu from the core area of Maotai town, Guizhou province (A) and the famous liquor industrial park of Renhuai city (B) as the research objects. The physiochemical indicators,
KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
doaj   +1 more source

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread

Shipin gongye ke-ji, 2023
This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour.
Shuo ZHANG, Qian WANG, Zhiding GUO, Xiaobin FENG, Litao TONG, Lili WANG, Bei FAN, Yatao HUANG, Fengzhong WANG, Liya LIU   +9 more
doaj   +1 more source

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions [PDF]

Zhongguo niangzao
To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor (Nongxiang- xing) Baijiu Daqu in Qionglai and Yibin, the microbial communities were analyzed by Illumina Miseq high-throughput ...
YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
doaj   +1 more source

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Journal of Analytical Methods in Chemistry, 2022
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS.
Wenchao Cai, Yurong Wang, Wenping Wang, Na Shu, Qiangchuan Hou, Fengxian Tang, Chunhui Shan, Xinquan Yang, Zhuang Guo   +8 more
doaj   +1 more source

Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Shipin gongye ke-ji, 2022
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry.
Rong WANG, Wenjin ZENG, Pan LIU, Li ZHOU, Xingquan REN, Xuefen YANG, Jun ZHAO   +6 more
doaj   +1 more source

Volatile Flavor Compounds Composition of Steamed Squid (Loligo sp.)

, 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.
Rinanda, Salsabiil Dhiyaa, Rostini, Iis, Riyantini, Indah, Pratama, Rusky I, Indah Riyantini, Iis Rostini, Salsabiil Dhiyaa Rinanda, Rusky I Pratama   +7 more
core   +1 more source