Huang et al., 2021 - Google Patents
The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soupHuang et al., 2021
- Document ID
- 12920069381915656055
- Author
- Huang X
- Zhang Y
- Zhu M
- Zhou D
- Du M
- Zhu B
- Dong X
- Fisk I
- Qin L
- Publication year
- Publication venue
- Food & Function
External Links
Snippet
Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship between aroma and odorants …
- 235000020639 clam 0 title abstract description 92
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
- G01N33/02—Investigating or analysing materials by specific methods not covered by the preceding groups food
- G01N33/14—Investigating or analysing materials by specific methods not covered by the preceding groups food beverages
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
- G01N33/48—Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
- G01N33/48—Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
- G01N33/483—Physical analysis of biological material
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/62—Detectors specially adapted therefor
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8665—Signal analysis for calibrating the measuring apparatus
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ma et al. | Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis | |
| Zhu et al. | Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD) | |
| Li et al. | Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose | |
| Huang et al. | The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup | |
| Villamor et al. | Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine | |
| Muñoz-González et al. | Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption | |
| Sánchez-Rodríguez et al. | Flavors and aromas | |
| Yu et al. | Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning | |
| Liu et al. | Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry | |
| He et al. | Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV | |
| Ouyang et al. | Characterization of key odorants in ‘Baimaocha’black teas from different regions | |
| Vilar et al. | Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review | |
| Zheng et al. | Investigating characteristics and possible origins of off‐odor substances in various yeast extract products | |
| Gąsior et al. | Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin-a review. | |
| Yu et al. | Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches | |
| Wang et al. | Characterization of key aroma compounds in traditional beef soup | |
| León et al. | Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana) | |
| Yao et al. | Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation | |
| Lu et al. | Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O | |
| Ojeda et al. | Chemical references in sensory analysis of smoke flavourings | |
| Zhao et al. | Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef | |
| Paschke et al. | Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor | |
| Lei et al. | Characterization and comparison of flavor compounds in different specialty chicken meat after stewing | |
| Varlet et al. | New procedure for the study of odour representativeness of aromatic extracts from smoked salmon | |
| Liu et al. | The effect of instant tea on the aroma of duck meat |