Results 81 to 90 of about 1,977,105 (186)

Study on volatile flavor compounds in different parts of dairy veal calf

, 2015
Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS.
Aiping, LUO, Qi, YUAN, Guangzhong, HE, Guojun, ZHOU   +3 more
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Comparison of the applications of GC-IMS and SPME-GC-MS in the analysis of volatile flavor compounds in strong-flavor Baijiu [PDF]

In order to compare the application differences of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) techniques in the detection of flavor compounds in strong-flavor ...
WANG Yihong, ZHENG Jia, ZHU Lizheng, PU Peijuan, WU Yuanxin, YUAN Fang
core   +1 more source

The differences non-volatile compound and flavor attributes in several Indonesian cocoa genotypes using medium scale fermentation

Beverage Plant Research
Flavor is the main parameter of cocoa bean quality. The characteristic of flavor is influenced by the composition and intensity of metabolites both volatile and non volatile.
Indah Anita Sari, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan, Miftahur Rizqi Akbar, Tri Rini Nuringtyas, Agung Wahyu Susilo   +7 more
doaj   +1 more source

Identification of Off-Flavor Compounds in Beef Round and Chuck Muscles [PDF]

, 2007
Volatile off-flavor compounds are present in beef. Using purge and trap gas chromatography and mass spectrometry, some volatile compounds were shown to have different concentrations in normal-flavored beef, compared to samples with liver-like off-flavor.
Hodgen, Jennie M., Calkins, Chris R., Cuppett, Susan L.   +2 more
core  

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC–MS and HS-GC-IMS

Food Chemistry: X
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC–MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava.
Lirong Xu, Meifan Pan, Xuemei Cheng, Zitong Liu, Beilei Pang, Ruiqi Zhang, Yifan Liu, Qin Wang   +7 more
doaj   +1 more source

Effect of different roasting durations on volatile flavor substances of red oil pepper

Shipin yu jixie
ObjectiveTo explore the effect of different roasting durations on the volatile flavor substances of red oil pepper.MethodsSensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory ...
YAN Liqiang, YI Yuwen, XIONG Yiling, HOU Zhiyong, QIAO Mingfeng   +4 more
doaj   +1 more source

Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study

Foods
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In this study, we employed lipidomics, flavoromics, and ultra-high-performance
Wenli Tao, Zhenzhu Li, Guangqiang Wei, Yue Wang, Yuzhu Wang, Wenbin Zhang, Chenghao Zhang, Yunmei Chai, Huaming Mao, Yufang Li, Aixiang Huang   +10 more
doaj   +1 more source

Recent studies of the volatile compounds in tea

, 2013
Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in tea ...
Yang, Ziyin, Baldermann, Susanne (Prof. Dr.), Watanabe, Naoharu   +2 more
core   +1 more source

An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

Journal of Dairy Science
: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai   +5 more
doaj   +1 more source

Effects of flavour absorption on foods and their packaging materials [PDF]

, 2002
Keywords: flavour absorption, scalping, packaging, food matrix, lldpe, ldpe, pp, pc, pet, pen,b-lactoglobulin, casein, pectin, cmc, lactose, saccharose, oil, modelling, storage, oxygen permeability, taste perception, sensory quality.Absorption of flavour
Willige, R.W.G., van
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