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Updated: May 11, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

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对来自多个来源的鱼中挥发性和非挥发性风味物质的比较研究

Mengli Han1, Xin Jiang1, Meijiao Gui1

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Food chemistry: X
|April 17, 2025
PubMed
概括

这项研究比较了四种鱼物种的风味特征. 赤道鱼与日本飞鱼有着最相似的气味,为原材料替代提供了潜力.

关键词:
不同的起源不同的起源.味道 味道 味道 味道这种鱼是鱼.味道的味道 味道的味道挥发性化合物 挥发性化合物

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Volatilization01:10

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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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