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| YANG,Yi-Ni; LIANG,Miao; YANG,Yan; ZHENG,Fu-Ping; WANG,Xing-Ping; YU,Ai-Nong. |
| Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMIF... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Litsea mollis Hemsl.; Solid-phase microextraction; Response surface methodology; Terpenoid; Citral; Aroma compound. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005007202 |
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| ZHOU,Yong-Yan; LI,Ya; YU,Ai-Nong. |
| Abstract The transformation law of the Maillard reaction products with three different reactants ratios - equimolar reactants, excess L-glutamic acid and excess L-ascorbic acid reaction respectively, five different temperatures, and different time conditions for the L-ascorbic acid / L-glutamic acid system were investigated. Results showed that, the increase of the reaction time and temperature led to the increase of the browning products, uncoloured intermediate products, as well as aroma compounds. Compared with the equimolar reaction system, the excess L-ascorbic acid reaction system produced more browning products and uncoloured intermediate products, while the aroma compounds production remained the same. In the excess L-glutamic acid system, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maillard reaction; Ascorbic acid; Glutamic acid; Aroma compound; Browning product. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200268 |
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