Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot

2021 ◽  
Author(s):  
Man Zhang ◽  
Mengfei Chen ◽  
Suhui Xing
Keyword(s):  
Crucian Carp ◽  
Modulated Temperature ◽  
Temperature Mode ◽  
Key Odorants

Effects of Different Frying Temperatures on the Aroma Profiles of Fried Mountain Pepper (Litsea cubeba (Lour.) Pers.) Oils and Characterization of Their Key Odorants

2021 ◽  
pp. 129786
Author(s):  
Ruijie Ni ◽  
Peng Wang ◽  
Ping Zhan ◽  
Honglei Tian
Keyword(s):  
Litsea Cubeba ◽  
Key Odorants

Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus)

2009 ◽  
Vol 116 (4) ◽  
pp. 860-866 ◽  
Author(s):  
Feng Yang ◽  
Wen-Jin Su ◽  
Bao-Ju Lu ◽  
Tao Wu ◽  
Le-Chang Sun ◽  
...  
Keyword(s):  
Carassius Auratus ◽  
Crucian Carp ◽  
Purification And Characterization ◽  
Crucian Carp Carassius Auratus

Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS

2018 ◽  
Vol 240 ◽  
pp. 24-31 ◽  
Author(s):  
Ahmet Salih Sonmezdag ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Pistacia Vera ◽  
Phenolic Profile ◽  
Esi Ms ◽  
Key Odorants ◽  
Pistachio Oil

Isolation and Characterization of a Novel Bioactive Peptide, Carassius RFamide (C-RFa), from the Brain of the Japanese Crucian Carp

1998 ◽  
Vol 242 (2) ◽  
pp. 436-440 ◽  
Author(s):  
Masaaki Fujimoto ◽  
Ken-ichi Takeshita ◽  
Xiaoyan Wang ◽  
Ikuo Takabatake ◽  
Yuko Fujisawa ◽  
...  
Keyword(s):  
Crucian Carp ◽  
Bioactive Peptide ◽  
Isolation And Characterization ◽  
The Brain

Characterization of Key Odorants in Fried Red and Green Huajiao (Zanthoxylum bungeanum Maxim. and Zanthoxylum schinifolium Sieb. et Zucc.) Oils

2021 ◽  
pp. 131984
Author(s):  
Ruijie Ni ◽  
Haiyan Yan ◽  
Honglei Tian ◽  
Ping Zhan ◽  
Yuyu Zhang
Keyword(s):  
Key Odorants ◽  
Zanthoxylum Bungeanum ◽  
Zanthoxylum Schinifolium ◽  
Zanthoxylum Bungeanum Maxim

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

2020 ◽  
Vol 318 ◽  
pp. 126520 ◽  
Author(s):  
Dandan Pu ◽  
Wen Duan ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Key Odorants ◽  
Retronasal Olfaction

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

2019 ◽  
Vol 125 ◽  
pp. 108546 ◽  
Author(s):  
Wei Dong ◽  
Ruonan Guo ◽  
Miao Liu ◽  
Caihong Shen ◽  
Xiaotao Sun ◽  
...  
Keyword(s):  
Key Odorants

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

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