Kikue Kubota,Harumi Shuimara,Akio Kobayashi.Volatile components of roasted shrimp. Agricultural and Biological Chemistry . 1986Kubota, K., Shijimaya, H., and Kobayashi, A., 1986. Volatile components of roasted shrimp. Agricultural and Biological Chemistry, 50 (11), 2867-2873....
These three compounds were newly discovered as food volatiles, and among them, compound C seems to take an important role in the aroma of cooked small shrimp by its strong roasted aroma and its relatively high concentration.doi:10.1080/00021369.1988.10868887K. Kubota...
The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4 °C and 25 °C, with Ser...
It is generally accepted that DHS techniques will produce enriched extracts at the expense of the less volatile components when compared to SHS, leading to the challenge of using the techniques that are the most representative of the original sample and optimizing the extraction parameters without ...
there are very few reports about organic volatile flavor compounds in Beijing FST. Therefore, the objective of the present study is to provide information on organic volatile flavor compounds in fermented stinky tofu (FST) from Beijing and to find which components lead to the offensive odor of ...
1.Analysis in volatile flavor components of fermented shrimp flavoring发酵型虾风味料的挥发性风味物质分析 2.Analysis and Control of Volatile Flavor Compounds in Fresh Milk;保鲜乳挥发性风味物质的分析与调控 3.Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;酱...
All components, including the 3 aldehydes, 4 alcohols and 6 pyrazines, with the exception of 1-pentenol, were more effectively detected using the SPME-Arrow method. Alcohols and higher alcohols are important immediate precursors of the flavor-active esters and were the second largest chemical grou...
roasted spotted shrimpvolatile compoundsThe aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and ...
roasted spotted shrimpvolatile compoundsSummary The aroma of spotted shrimp ( Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca . 200 volatiles, including high-impact ...
1C, PC1 (56.2%) and PC2 (20.1%) together explained a 76.3% difference, indicating that the two principal components can reflect the comprehensive flavor characteristics of the samples. Show abstract Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with...