Cargando…

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs),...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Jian, Zhang, Wangang, Zhou, Lei, Zhang, Ruyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8556651/ https://www.ncbi.nlm.nih.gov/pubmed/34710808 http://dx.doi.org/10.1016/j.ultsonch.2021.105807

Ejemplares similares

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
por: Zhang, Jian, et al.
Publicado: (2023)

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)

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

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
por: Xi, Linjie, et al.
Publicado: (2021)

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)

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 Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
por: Zhang, Kangyi, et al.
Publicado: (2022)

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon
por: Xi, Linjie, et al.
Publicado: (2023)

Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese
por: Palencia, Gemma, et al.
Publicado: (2014)

Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS
por: Fang, Cuifen, et al.
Publicado: (2022)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

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)

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
por: Man, Limin, et al.
Publicado: (2023)

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment
por: Zhou, Yu, et al.
Publicado: (2020)

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)

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

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)

Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
por: Zhang, Yi, et al.
Publicado: (2023)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

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

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
por: Xu, Lirong, et al.
Publicado: (2023)

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS
por: Wang, Zhiling, et al.
Publicado: (2021)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS
por: Gao, Lili, et al.
Publicado: (2023)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, 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)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, et al.
Publicado: (2022)

Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS
por: Zhou, Shiqi, et al.
Publicado: (2022)

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)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, 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)

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)

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
por: Zhang, Ruyu, et al.
Publicado: (2021)

Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon
por: Qu, Yuling, 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)

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
por: Wang, Cong, et al.
Publicado: (2022)

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS
por: Huang, Guoxin, et al.
Publicado: (2022)

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
por: Chen, Lei, et al.
Publicado: (2021)

HS‐GC‐IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures
por: Feng, Duo, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_mkd977rahenoo70vutn452flid