Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

2020 ◽  
Vol 44 (4) ◽  
Author(s):  
Yuanrong Xu ◽  
Meiji Liao ◽  
Danfeng Wang ◽  
Shunshan Jiao
Keyword(s):  
Radio Frequency ◽  
Flavor Compounds ◽  
Physicochemical Quality ◽  
Volatile Flavor Compounds ◽  
Hot Air ◽  
Volatile Flavor

scholarly journals Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Wengang Jin ◽  
Jinjin Pei ◽  
Xiaohua Chen ◽  
Jingzhang Geng ◽  
Dejing Chen ◽  
...  
Keyword(s):  
Principal Component ◽  
Fat Content ◽  
Flavor Compounds ◽  
Deep Fat Frying ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Hot Air ◽  
Volatile Flavor ◽  
Sensory Score ◽  
Before And After

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

2021 ◽  
Author(s):  
Kangyi Zhang ◽  
Can Zhang ◽  
Lingling Gao ◽  
Haining Zhuang ◽  
Tao Feng ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

Determination of volatile flavor compounds in raw and treated duck meats of different body parts

2021 ◽  
Author(s):  
Zong‐Yuan Zhen ◽  
Yi‐Lin Liu ◽  
Jie Wang ◽  
Jing‐Jun Li ◽  
Xian‐Bao Li ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Body Parts ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

scholarly journals Volatile Flavor Compounds of Boiled Buckwheat Flour

1983 ◽  
Vol 47 (4) ◽  
pp. 729-738
Author(s):  
Izumi Yajima ◽  
Tetsuya Yanai ◽  
Mikio Nakamura ◽  
Hidemasa Sakakibara ◽  
Haruyuki Uchida ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Buckwheat Flour

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

2021 ◽  
Vol 86 (2) ◽  
pp. 293-305
Author(s):  
Jiang He ◽  
Huaizhi Liu ◽  
Sampathkumar Balamurugan ◽  
Suqin Shao
Keyword(s):  
Fatty Acids ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Commercial Plant ◽  
Volatile Flavor
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