Results 11 to 20 of about 27,930 (298)

Characterization of Volatile Organic Compounds of Giant Salamander (Andrias davidianus) Oil Adulterated with Different Amounts of Peanut Oil by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics [PDF]

Shipin Kexue, 2023
The volatile components in giant salamander oil adulterated with different amounts of peanut oil (0%, 5%, 10%, 20%, 30%, and 100%) were studied by gas chromatography-ion mobility spectroscopy (GC-IMS) combined with chemometrics. The results showed that a
JIN Wengang, LIU Junxia, SUN Haiyan, HE Linlin, PEI Jinjin, CHENG Hu, JIANG Pengfei
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Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body

Foods, 2023
For Lentinula edodes, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked.
Yuan Guo, Jing Zhao, Huixian Wei, Qi Gao, Shuang Song, Yangyang Fan, Dong Yan, Yu Liu, Shouxian Wang   +8 more
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Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Shipin gongye ke-ji, 2022
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry.
Rong WANG, Wenjin ZENG, Pan LIU, Li ZHOU, Xingquan REN, Xuefen YANG, Jun ZHAO   +6 more
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Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Molecules, 2022
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants,
Monika A. Marcinkowska, Henryk H. Jeleń
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Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Foods, 2022
The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage ...
Guangmin Liu, Yaqin Wang, Liping Hu, Hongju He   +3 more
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Characterization of volatile organic compounds with anti-atherosclerosis effects in Allium macrostemon Bge. and Allium chinense G. Don by head space solid phase microextraction coupled with gas chromatography tandem mass spectrometry

Frontiers in Nutrition, 2023
IntroductionAllium macrostemon Bge. (AMB) and Allium chinense G. Don (ACGD) are both edible Allium vegetables and named officinal Xiebai (or Allii Macrostemonis Bulbus) in East Asia.
Zifei Qin, Zifei Qin, Zifei Qin, Shuyi Duan, Yuan Li, Xinqiang Li, Han Xing, Han Xing, Zhihong Yao, Xiaojian Zhang, Xiaojian Zhang, Xinsheng Yao, Jing Yang, Jing Yang   +13 more
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An Analysis of Volatile Compounds and Study of Release Regularity in the Flower of Amorphophallus titanum in Four Periods

Horticulturae, 2023
Titan arum (Amorphophallus titanum) is a rare and endangered plant in the world. It has a huge flower and releases a repulsive odor like a corpse. On the evening of 23 July 2022 (Beijing time), a titan arum in the north garden of the China National ...
Dongyan Liu, Peng Zhang, Donghuan Liu, Yuan Feng, Miao Chi, Ziyu Guo, Xi Wang, Jian Zhong, Ming Sun   +8 more
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Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu

Frontiers in Microbiology, 2023
Pickle like odor (PLO) is one of the main defective flavors of Maotai flavor baijiu (MFB). Understanding and controlling the PLO compounds producing strains not only solves the problem of PLO from the source, but also ensures the high-quality production ...
Liang Yang, Shuangran Zeng, Meidi Zhou, Yuetao Li, Yuetao Li, Zeyuan Jiang, Pingyan Cheng, Chunlin Zhang   +7 more
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Characterization of Aroma Volatiles in Three Sundried Ulva spp. by GC-MS and Sensory Evaluation

Shipin gongye ke-ji, 2023
In this study, headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile flavor compounds of sundried Ulva spp., including U. prolifera collected from Xiamen (sample X), U.
Yi LIANG, Tao FENG, Huatian WANG, Shiqing SONG, Min SUN, Heng YUE, Lingyun YAO   +6 more
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Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans

International Journal of Food Science, 2023
This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods).
Yajun Wu, Ken Ruffley, Elliot Dhuey, Christopher M. Hadad, Melvin A. Pascall   +4 more
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