Results 61 to 70 of about 1,977,105 (186)

Volatile compounds in algae and their extraction methods

, 2021
The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed.
Bao-bei, WANG, Lu-lu, LIU
core   +1 more source

Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques

, 2005
Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According
CABAROĞLU, TURGUT, Turgut Cabaroğlu, Ebru Kafkas, YAŞA KAFKAS, NESİBE EBRU, Canbas, A, Başer, K. Hüsnü Can, A. Canbas, Selli, S, Baser, KHC, Ahmet Canbaş, K. H. C. Baser, S. Selli, Kürkçüoğlu, Mine, K. Hüsnü Can Başer, Serkan Selli, Mine Kürkçüoğlu, E. Kafkas, Kafkas, E, T. Cabaroglu, M. Kurkcuoglu, Cabaroglu, T, Kurkcuoglu, M   +21 more
core   +2 more sources

Changes of volatile flavor compounds in lemon pulp during vacuum freezing

, 2021
Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen ...
Xiao-jie, DUAN, Hai-ou, WANG, Ai-ling, BEN, Yu-long, WU, Wei, ZHANG, Chun, HUA   +5 more
core   +1 more source

Enzymatic production of Volatile Organosulphur Compounds for the Flavour and Fragrance Industry [PDF]

, 2013
Volatile organosulphur compounds (VOSC) are a diverse group of chemical entities, which are among the highest impact aroma chemicals (HIACs) in the flavour and fragrance (F&F) industry.
JAMES, AGATA,BARBARA
core  

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

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

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

Contrastive analysis of volatile compounds from fresh adlay seeds and those with off-flavor

, 2017
Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor.
Zhongquan, YANG, Ji, XIA, Jianquan, KAN, Guangjing, CHEN   +3 more
core   +1 more source

Comparative Analysis of Key Volatile Flavor Compounds in Different Parts of Dried Dictyophora rubrovolvata from Guizhou

Shipin gongye ke-ji
In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed, in conjunction with principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor ...
Xiaorun HUANG, Wanbing HUANG, Yinping GUO, Guanglu GONG, Tongjing YANG, Qiaozhen LI, Wanchao CHEN, Feng ZHOU, Qingcheng LIU, Hongyu LIU, Yingying LU, Yang GUI   +11 more
doaj   +1 more source