Results 41 to 50 of about 1,977,105 (186)
species on volatile and nonvolatile flavor compounds in juices fermentation
, 2019 Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp.
Zhao, Nan +13 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.
Im, Sungim, Kurata, Tadao
openaire +2 more sources
Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish [PDF]
Agricultural and Biological Chemistry, 1990 Volatile flavor compounds of seven kinds of dried and smoked fish, such as soda-katsuobushi (dried frigate mackerel), mold-cultured soda-katsuobushi, sababushi (dried mackerel), mold-cultured sababushi, magurobushi (dried tuna), muroajibushi (dried mackerel scad) and katsuobushi (dried bonito) were analyzed, and the differences in flavor composition ...
SAKAKIBARA, Hidemasa +4 more
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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 ...
Song, Kun-Ho +3 more
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On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East [PDF]
, 1972 The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described.
Soedarmo Moeljohardjo, D.
core
Comparison of Volatile Flavor Compounds in Commercial Crab-like Flavorants by Analyzing Methods [PDF]
Journal of Life Science, 2006 Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2 ...
Yong-Jun Cha +2 more
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Frontiers in NutritionGrowing consumer demand for high-quality beef products has promoted extensive research on natural plant additives to improve meat flavor and quality. Oregano essential oil (OEO), rich in bioactive components such as carvacrol and thymol, has been widely ...
Pengjia He +4 more
doaj +1 more source
MoleculesThis 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 +5 more
doaj +1 more source
Changes of volatile flavor compounds of watermelon juice by heat treatment
Bioscience, Biotechnology, and Biochemistry, 2020 Abstract Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatment, dimethylsulfide and ...
Takako, Aboshi +4 more
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Changes in Volatile Flavor Compounds of Tender Kelp during the Processing of Freeze-dried Soup Cubes
Shipin gongye ke-jiTo 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 +6 more
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