Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Impact of gelatinization on common (Fagopyrum esculentum) and tartary (fagopyrum tataricum) buckwheat: Effect on taste and flavor assessed by e-senses in relation to phenolic compounds;Buratti;European Food Research and Technology,2022
2. A review of the occurrence, formation and analysis of furan in heat-processed foods;Crews;Trends in Food Science & Technology,2007
3. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials;Fang;Food Chemistry,2017
4. Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process;Flaig;Journal of Agricultural and Food Chemistry,2020
5. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS;Guo;Food Chemistry,2022
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS;Food Chemistry;2025-01
2. Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds;Food Chemistry;2024-12
3. Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics;Industrial Crops and Products;2024-11
4. SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages;Food Chemistry;2024-10
5. Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose;Journal of Chromatography A;2024-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3