Results 71 to 80 of about 1,977,105 (186)

Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics [PDF]

Shipin Kexue
To investigate the changes in the volatile flavor compounds and the characteristic components responsible for flavor deterioration in the muscle of Litopenaeus vannamei under cold storage, the odor profiles of shrimp stored at 4 ℃ for 0–4 days were ...
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng
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

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

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

Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

Applied Food Research
The volatile compound profile is an important factor among the various constituents used to evaluate the quality of different species of meat. This study aimed to investigate the volatile compound profile of raw meat from commonly consumed meat species ...
Min Kyung Park, Bo-Gyeong Kim, Min-Cheol Kang, Tae-Kyung Kim, Yun-Sang Choi   +4 more
doaj   +1 more source

Analysis and Identification of Differences in Volatile Compounds and Aroma Components of Domestic Plant-Based Meat Analogs [PDF]

Shipin Kexue
In this study, 37 commercially available plant-based meat products in China were selected and classified into three categories based on animal meat flavors: pork, beef, and chicken.
LI Chendi, WANG Chen, WANG Xinhua, WANG Wenhang
doaj   +1 more source

Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

Shipin gongye ke-ji, 2022
In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the volatile components were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas ...
Xinliang MO, Liang YANG, Deguang WU, Mingde TENG, Yanxia ZHONG   +4 more
openaire   +1 more source

The Volatile Compounds Evolution in Aged Rosemary Flavored Vinegars

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
The present study aim is to analyze the volatile compounds fingerprint of three different rosemary flavored vinegars after two years of aging with the aromatization plants.
Delia Mihaela Truta, Maria TOFANA, Philippe THONART, Sonia Ancuţa SOCACI, Rowena Anamaria CHELEMAN, Liana Claudia SAFTA (SALANŢĂ), Crina MURESAN   +6 more
openaire   +2 more sources

Identification of differences in volatile components and mining of characteristic components in different parts of ginseng based on E-nose, GC-IMS and GC-MS

Future Foods
Ginseng, as a valuable medicinal and edible plant, possesses a unique aroma that not only influences consumer acceptance but also exhibits certain functional properties. However, the aromatic components and mechanisms of ginseng remain unclear. Therefore,
Donglin Cai, Xiaotong Chu, Mengjiao Lv, Siyu Chen, Ru Tian, Liankui Wen, Di Qu   +6 more
doaj   +1 more source