Results 31 to 40 of about 21,769 (164)

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
openaire   +4 more sources

Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying

Shipin yu jixie
Objective: 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, CHEN Hongfan, MAO Jingjing, LIU Dayu, ZHAO Zhiping, SHEN Caihong   +5 more
doaj   +1 more source

Volatile Flavor Compounds of a Crab-like Flavoring Base Made Using Reaction Flavor Technology

Journal of the Korean Society of Food Science and Nutrition, 2014
ABSTRACT Crab-like flavoring base (CFB) was made from a concentrated snow crab cooker effluent (SCCE) contain-ing five food additives (proline, glycine, arginine, methionine, fructose) using reaction flavor technology (RFT). The volatile flavor compounds in CFB were compared between raw (SCCE) and control (without food additives) samples using solid ...
Jun-Suck Ahn, Eun-Jeong Jeong, Yong-Jun Cha   +2 more
openaire   +1 more source

Volatile components analysis of cave aged sauce-flavor Danquan Baijiu based on GC×GC-TOF-MS [PDF]

Zhongguo niangzao
Using the cave aged sauce-flavor (Jiangxiangxing) Danquan Baijiu as the research object, its volatile flavor substances were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry (GC×GC-TOF-MS), and the ...
HE Haiyan, QIN Jianliang, QIN Wangyuan, PAN Zhengfu, LI Qiqian, WEI zheng, QIN Yongling
doaj   +1 more source

Changes in Volatile Flavor Compounds of Tender Kelp during the Processing of Freeze-dried Soup Cubes

Shipin gongye ke-ji
To investigate the effects of key processing techniques—namely boiling, drying, and vacuum freeze-drying—on the volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes, this study analyzed changes in volatile flavor ...
Lin'ao FAN, Tingru CHEN, Jicheng CHEN, Ying LI, Yifeng YE, Yin WANG, Zhiyu LIU   +6 more
doaj   +1 more source

Recovery of Volatile Organic Flavor Compounds by Pervaporation

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 2004
Esters of volatile organic flavor compounds were recovered from dilute aqueous solutions by pervaporation; ethyl acetate (EA), propyl acetate (PA), and butyl acetate (BA). A surface-modified tube-type alumina membrane was used to evaluate the effects of the feed concentration (0.15–0.60 wt%) and feed temperature (30–50°C) on the separation of EA, PA ...
Kun-Ho Song, Kwang-Rae Lee, Jay-Myoung Rim, Jong-Ho Lim   +3 more
openaire   +1 more source

Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy

Molecules
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E ...
Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng   +5 more
doaj   +1 more source

Effect of oil extraction process on the flavor of Idesia polycarpa oil

Shipin yu jixie
ObjectiveThis study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.MethodsThe volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic ...
HU Bokai, SHUI Huixia, GENG Yangyang, ZHANG Dongya, YANG Xiaohong   +4 more
doaj   +1 more source

Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage

Food Chemistry: X
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage.
Xin-Cheng Liu, Yu-Qing Tang, Yin-Chun Li, Shao-Jia Li, Hui-Dong Yang, Shui-Lin Wan, Yu-Ting Wang, Zhong-Dong Hu   +7 more
doaj   +1 more source

Effects of different sterilization conditions and packaging materials on volatile flavor substances of sweet corn in vacuum packaging

Shipin yu jixie
ObjectiveStudy the effects of different sterilization conditions and different packaging materials on the volatile flavor compounds of sweet corn after storage, and also based on microbial conditions and sensory quality to determine the optimal treatment
WU Kunlong, LIU Biao, LIU Hui, LI Yanpo
doaj   +1 more source