|
|
|
|
|
| SUN,Haiyan; CHEN,Weiwei; JIANG,Yun; HE,Qiao; LI,Xiaolin; GUO,Qigao; XIANG,Suqiong; XI,Wanpeng; LIANG,Guolu. |
| Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Loquat; Volatile compounds; Electronic nose; GC-MS. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005004202 |
| |
|
|
| MA,Ruixue; GAO,Tian; SONG,Lei; ZHANG,Lin; JIANG,Yun; LI,Jiaolong; ZHANG,Xin; GAO,Feng; ZHOU,Guanghong. |
| Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oil-water mixed frying; Soybean oil; Chicken chop; Oil degradation; Acrylamide. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329 |
| |
|
|
|
