Key aroma compounds in Chinese fried food of youtiao
Sign Up to like & getrecommendations! Published in 2019 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3539
Abstract: Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma… read more here.
Keywords: compounds chinese; youtiao; aroma compounds; key aroma ... See more keywords
Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Ocean University of China"
DOI: 10.1007/s11802-017-3194-y
Abstract: Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor… read more here.
Keywords: flavor compounds; shrimp pastes; compounds chinese; chinese traditional ... See more keywords
Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b04509
Abstract: The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by… read more here.
Keywords: compounds chinese; aroma compounds; key aroma; omission tests ... See more keywords
Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/s41598-017-17549-x
Abstract: Changes in main volatile compounds of Chinese liquor after high pressure (HP) treatment and following short term storage were investigated. 400 MPa-15 min & 400 MPa-30 min were applied to young liquor. Results from gas… read more here.
Keywords: storage; compounds chinese; main volatile; chinese liquor ... See more keywords
A Discovery Strategy for Active Compounds of Chinese Medicine Based on the Prediction Model of Compound-Disease Relationship
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Oncology"
DOI: 10.1155/2022/8704784
Abstract: An accurate characterization of diseases and compounds is the key to predicting the compound-disease relationship (CDR). However, due to the difficulty of a comprehensive description of CDR, the accuracy of traditional drug development models for… read more here.
Keywords: compound disease; compounds chinese; active compounds; chinese medicine ... See more keywords