Cargando…

Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

This research was conducted to evaluate encapsulated d‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time–intensit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vatankhah Lotfabadi, Shahrzad, Mortazavi, Seyyed Ali, Yeganehzad, Samira
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020303/ https://www.ncbi.nlm.nih.gov/pubmed/32148802 http://dx.doi.org/10.1002/fsn3.1372

Ejemplares similares

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham
por: Gómez-Sáez, Elena M., et al.
Publicado: (2021)

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
por: Villière, Angélique, et al.
Publicado: (2019)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy
por: Rezagholizade-shirvan, Alieh, et al.
Publicado: (2023)

Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS
por: Li, Mengqi, et al.
Publicado: (2021)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, et al.
Publicado: (2023)

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
por: Liang, Miao, et al.
Publicado: (2023)

Qualitative determination of volatile substances in different flavored cigarette paper by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics
por: Li, Chao, et al.
Publicado: (2022)

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
por: Wu, Ruixiao, et al.
Publicado: (2022)

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
por: Liao, Shiqi, et al.
Publicado: (2022)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS
por: Luo, Xiaolin, et al.
Publicado: (2022)

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
por: Liu, Baoxiang, et al.
Publicado: (2022)

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
por: Liao, Yueqin, et al.
Publicado: (2023)

Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability
por: Sohan, Md Sohanur Rahman, et al.
Publicado: (2023)

Microplastic-Free Microcapsules to Encapsulate Health-Promoting Limonene Oil
por: Baiocco, Daniele, et al.
Publicado: (2022)

Microemulsions: An Encapsulation Strategy to Increase the Thermal Stability of D-limonene
por: Belem, Bruna Rodrigues, et al.
Publicado: (2023)

Candies
Publicado: (1871)

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
por: Zhang, Jian, et al.
Publicado: (2021)

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
por: Jiang, Hong, et al.
Publicado: (2023)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
por: Guan, Chunbo, et al.
Publicado: (2022)

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS
por: Guo, Hao, et al.
Publicado: (2022)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

GC-MS Screening Analysis for the Identification of Potential Migrants in Plastic and Paper-Based Candy Wrappers
por: Galmán Graíño, Soraya, et al.
Publicado: (2018)

Penny Candy
por: Kerr, Jean
Publicado: (1970)

Candy Medication
Publicado: (1916)

Candies and Sweets
Publicado: (1891)

Searching for Potential Markers of Glomerulopathy in Urine by HS-SPME-GC×GC TOFMS
por: Ligor, Tomasz, et al.
Publicado: (2021)

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS
por: Hong, Jung-Min, et al.
Publicado: (2020)

Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis
por: Choi, Hyoung-Uk, et al.
Publicado: (2022)

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
por: Wang, Daoliang, et al.
Publicado: (2023)

Protective Effect of Encapsulation in Fermentation of Limonene-contained Media and Orange Peel Hydrolyzate
por: Pourbafrani, Mohammad, et al.
Publicado: (2007)

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
por: Xu, Yujun, et al.
Publicado: (2021)

Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue
por: Zhang, Zheqi, et al.
Publicado: (2022)

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
por: Liu, Jiqian, et al.
Publicado: (2022)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)
por: Wang, Qi, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ocdq2rfo9c004ggr3qjrn770k8