Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b01378
Abstract: To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of… read more here.
Keywords: aroma; preserved egg; compounds preserved; gas chromatography ... See more keywords
Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020394
Abstract: After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is… read more here.
Keywords: preserved egg; preserved eggs; resistance reactance; gel ... See more keywords