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- Volatile flavor compounds in mustard oil, wasabi, and "Chongcai" leaf mustard were investigated by SPME/GC/MS. 利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。
- Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing. 来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and len... 其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。
- With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. 采用水蒸汽蒸馏法提取香菇中挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰面积进行分析其风味成分。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1, 2, 4-trithiolane and lenthionine. 其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1，2，4-三硫杂环戊烷、香菇精是香菇的特征风味成分。
- The results showed that FAA accumulation was positively correlated with temperature (R2=0.91). During high-temperature maturating FAA and volatile flavor compounds markedly increased with temperature. 结果表明 :加工过程中FAA与温度变化呈正相关 (R2 =0 91) ,高温成熟期温度升高使各种FAA和挥发性风味物质显著增加 ;
- The isolation and identification of free and glycosidically bound volatile flavor compounds from Hami melon by Amberlite XAD?2 absorption and elution with various solvents were described. 应用AmberliteXAD－2吸附法和溶剂洗脱法研究了哈密瓜中游离态和糖苷键合态的风味化合物，其中有7种瓜类风味化合物为首次发现。
- Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). 采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分。
- volatile flavor compounds (VFCs) 挥发性风味成分
- Keywords Trionyx sinensis;volatile flavor compounds;HS-SPME;GC-MS; 中华鳖;挥发性风味化合物;顶空固相微萃取;气相色谱质谱联用;
- Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck 南京盐水鸭挥发性风味化合物的研究
- Study on the Volatile Flavor Compounds of the Traditional Chinese Soybean Paste 传统豆酱挥发性风味化合物的研究
- Keywords Jinhua ham;free-amino acid（FAA）;flavor;volatile flavor compounds; 金华火腿;游离氨基酸（FAA）;风味;挥发性风味成分;
- Keywords Chinese Trionyx sinensis;Volatile flavor compounds;SDE;GC-MS; 中华鳖;挥发性风味化合物;同时蒸馏萃取;气相色谱质谱联用;
- Keywords Sourdough bread;Volatile flavor compound;Yeast;SPME;GC-MS; 酸面团面包;挥发性风味物质;酵母菌;SPME;GC-MS;
- Studies on the Volatile Flavor Compounds of Moon Cakes Containing California Almond Flour 美国加州杏仁月饼挥发性风味物质研究
- Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads 酵母菌对自然发酵酸面团面包中风味物质影响的研究
- Changes of free-amino acid and volatile flavor compounds and its correlations in traditional processing of Jinhua ham 金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性
- Analysis and Research on Volatile Flavor Compounds of Jinhua Ham during Traditional Processing 金华火腿传统工艺过程挥发性风味物质的分析研究
- Detection and Analysis of Volatile Flavor Compounds of Cured Meat Made of Congjiangxiang Pig 从江腊香猪肉挥发性风味物质检测及前体成分分析
