FLAVORS

作品数：60被引量：20H指数：3
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相关领域：轻工技术与工程理学更多>>
相关机构：华中农业大学云南农业大学华宝食用香精香料(上海)有限公司三峡大学更多>>
相关期刊：《Chinese Herbal Medicines》《ChinAfrica》《Oil Crop Science》《Medicinal Plant》更多>>
相关基金：国家自然科学基金北京市自然科学基金国家高技术研究发展计划更多>>
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Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa(Theobroma cacao L.)hybrids
《Food Bioscience》2023年第3期1166-1180,共15页Simon Perrez Akoa Renaud Boulanger Pierre Effa Onomo Marc Lebrun Martine Louise Ondobo Marie-Christine Lahon Samuel Arsene Ntyam Mendo Nicolas Niemenak Pierre-François Djocgoue 
supported by the French Government via the French Embassy in Cameroon towards the fellowship N◦977364J of AKOA Simon Perrez.
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile com-pounds.In fact,aroma profile of cocoa or chocolate is correlated to cocoa genotype,culture conditions,post-harves...
关键词：Cameroon Cocoa groups FLAVORS Genotype Marker ROASTING 
Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
《Food Bioscience》2023年第3期2359-2370,共12页Qianrong Wu Mingwu Zang Shouwei Wang Bing Zhao Shunliang Zhang Su Li Xiaoqian Pan Meng Liu Xiaohang Fu 
financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...
关键词：Bone-in lamb loin FLAVOR Volatile compound Taste compound UMAMI 
Relationship between microbial community and flavor profile during the fermentation of chopped red chili(Capsicum annuum L.)被引量：1
《Food Bioscience》2022年第6期704-713,共10页Zhongai Chen Yangyang Geng Mei Wang Du Lv Shan Huang Yufang Guan Yongjin Hu 
funded by the Science and Technology Support Program of Guizhou Province,No.[2020]1Y156;Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049;Key Laboratory of Food Microbial Resources and Utilization in Universities in Yunnan Province(Yunjiaofa[2018]No.135).
To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high...
关键词：Fermented chopped red chili(FCRC) Correlation analysis Microbial communities FLAVORS 
Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor被引量：3
《Food Bioscience》2022年第3期840-847,共8页Caixing Pan Heping Cui Khizar Hayat Xiaoming Zhang Chi-Tang Ho 
supported by National Natural Science Foundation of China 32172330;National First-class Discipline Program of Food Science and Technology JUFSTR20180204;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid(Glu)-galactose(Gal)Amadori rearrangement product(GG-ARP)and the solution.The flavor formation from GG-ARP during...
关键词：Amadori rearrangement product GALACTOSE Glutamic acid FLAVORS Asynchronous evolution 
Towards a scientific rationale for traditional properties of Chinese medicinal plants: “natures” and “flavors”被引量：2
《Chinese Herbal Medicines》2019年第3期258-266,共9页Li-ping Li Ben-gang Zhang Zhao Zhang Xiao-jin Li Guo-ping Wang Hai-long Song Cong-zhao Fan Yang-ming Jiang Tuo Wang Hui-hui Zhao Wei-hong Cui Jiang-shan Lai Xiu-lian Chi Xue-ping Wei Chong-ming Wu Yao-dong Qi Hai-tao Liu Pei-gen Xiao Eimear Nic Lughadha Christine J.Leon 
funded by National Natural Science Foundation of China (NSFC 81560660, 81503183)
Objective: According to theory of Chinese medicine property, the ecological environment shapes properties(natures and flavors) of Chinese materia medica(CMM) and there are close relationships between certain natures a...
关键词：FLAVOR nature CHINESE materia MEDICA theory of CHINESE medicine property XINJIANG region 
Development and application of nano-flavor-drug carriers in neurodegenerative diseases
《Chinese Chemical Letters》2017年第9期1829-1834,共6页Wei-Hong Ji Zuo-Bing Xiao Gui-Ying Liu Xin Zhang 
financially supported by the National High Technology Research and Development Program(No.2016YFA0200303);the National Natural Science Foundation of China(No.51373177,51573188,and 31522023);Beijing Municipal Science & Technology Commission(No.Z161100002616015);the Beijing Natural Science Foundation(No.2164071);the “Strategic Priority Research Program” of the Chinese Academy of Sciences(No.XDA09030301-3)
Neurodegenerative disease is one of the serious diseases of the human nervous system.There is no effective way to treat neurodegenerative diseases.Flavors such as curcumin,coumarin,have attracted increasing attention ...
关键词：Neurodegenerative diseases Flavors Nano-drug carriers 
In silico investigation of the association of the TRPM8 ion channel with the pungent flavor of Chinese herbs被引量：1
《Journal of Traditional Chinese Medical Sciences》2016年第4期248-255,共8页Yuxin Zhang Xing Wang Shifeng Wang Qiao Zhang Sha Peng Xi Li Yanling Zhang Yanjiang Qiao 
National Science Foundation of China(Project No.81430094 and No.81603311);Beijing Municipal Natural Science Foundation(No.7164239).
Objective:Explicating the property and action of traditional Chinese medicine(TCM)in the perspectives of modern science deepens the insight into the property of TCM,and provides the basis for new drug discovery and cl...
关键词：Five flavors Pungent flavor TRPM8 PHARMACOPHORE Pharmacological action 
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