Results 41 to 50 of about 21,769 (164)

Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms

Shipin gongye ke-ji
To investigate the effects of different drying methods on the physicochemical properties, antioxidant activity, and volatile flavor compounds of Bactchu mushrooms, three drying methods including hot air drying (HAD), vacuum freeze drying (VFD), and ...
Yanquan LIU, Tian ZHANG, Zhenzhen DING, Wenhan FENG, Yueli WANG, Na XIA   +5 more
doaj   +1 more source

Difference analysis of volatile flavor substances in different brands of commercially available whisky [PDF]

Zhongguo niangzao
In order to explore the aroma composition and differences of different brands of commercially available whisky, the volatile flavor substances in 10 whisky samples (numbered as W1-W10) were determined by headspace solid-phase microextraction-gas ...
MA Xiaoran, CHEN Peng, GAO Huajie
doaj   +1 more source

Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate

Shipin gongye ke-ji
To 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, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG   +7 more
doaj   +1 more source

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

Foods, 2020
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song   +4 more
doaj   +1 more source

Volatile Compounds in Ladino Clover and Off-Flavored Milk

Journal of Dairy Science, 1963
Summary A low-temperature, high-vacuum distillation method, with liquid nitrogen trapping, was used to separate the volatiles from milk. The carbonyls were then precipitated as the 2,4-dinitrophenylhydrazones, washed, and dried. The carbonyls were regenerated by flash exchange, fractionated by gas liquid chromatography, and identified by retention ...
A.E. Woods, L.W. Aurand
openaire   +1 more source

Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu

Shipin gongye ke-ji
To investigate the effect of Polygonatum sibiricum on the volatile flavor compounds of wheat Qu and its brewed Huangjiu, the traditional wheat Qu (PTMQ) and its brewed Huangjiu (PTMQ-W) were used as controls, gas chromatography ion mobility spectroscopy (
Jianwei DONG, Guotai ZHANG, Huiying LIAO, Honglei TIAN, Jingzhang GENG, Xinpeng ZHU, Zaixiang LOU   +6 more
doaj   +1 more source

Review on Volatile Flavor Components of Roasted Oilseeds and Their Products

Grain & Oil Science and Technology, 2018
Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc.
LI Cuicui, HOU Lixia
doaj   +1 more source

Integrated Multi-Omics Approaches Provide Novel Insights into the Mechanisms Underlying Signature Flavor Development in Mulberry Fruits

Foods
With the increasing consumption of mulberry fruits in commercial markets, flavor profiles have emerged as critical determinants of consumer preference and market acceptance.
Jiamei He, Xing Zhang, Song Chen, Jiahu Yang, Zhengang Li   +4 more
doaj   +1 more source

Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking

Foods
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-
Huiyu Zou, Chuangye Deng, Junnian Li, Aihua Lou, Yan Liu, Jie Luo, Qingwu Shen, Wei Quan   +7 more
doaj   +1 more source

Identification of volatile flavor compounds in Jeju citrus fruits

Korean Journal of Food Preservation, 2016
The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS).
Young Shin Hong, Kyong Su Kim
openaire   +2 more sources