2 results for “Volatile Flavor Components”

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Research ArticleOpen accessIn the keywordsCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,394 accessesView PDF Cite

Research ArticleOpen accessIn the abstractProfiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS AnalysisDaimon Syukri, Abdi, Tuty Anggraini et al.Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase … …OnLine Journal of Biological Sciences, Vol. 24, Issue 1 · 13 Nov 2023 · 6,353 accessesView PDF Cite