Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS

Αξιολόγηση Της Ποιότητα, Ασφάλειας Και Αυθεντικότητας Του Κρέατος Με Ταχείες Μεταβολομικές Μεθόδους

“…These compounds were kept out of the analysis to create global models that were not biased from the presence/absence of a given metabolite due to uncertainty. (Nychas et al, 2008) or confirmed in recently published studies (Argyri et al, 2015;Casaburi et al, 2014;Klein, Maurer, Herbert, Kreyenschmidt, & Kaul, 2017). Few of the above mentioned compounds e.g.…”

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

“…Ketones have higher threshold than aldehydes, and are produced by oxidation or thermal degradation of polyunsaturated fatty acids, amino acid degradation or microbial oxidation. 36 Ketones contribute minimally to sh odor, but they do enhance the shy odor. When the content of anchovy mince was reduced, the ketone content of the blended systems was higher, resulting in a stronger shy smell.…”

Catalpa ovata G. Don. potential medicinal value of leaves

“…Under the condition of splitless flow, the carrier gas for HP-5MS (30 m × 250 μm × 0.25 μm) is high-purity helium gas, the gas flow rate is 1 ml/min, and the set column temperature program is: start 30 °C, Not retained, then raised to 100 °C at a rate of 10 °C/min, not retained, and then increased to 250 °C at a rate of 8 °C/min, not retained, and then increased to 5 °C/min to 280 °C, retained for 2 minute [13][14][15].…”