VOLATILE_ORGANIC_COMPOUNDS

作品数：314被引量：1301H指数：19
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Antifungal activity of diacetyl, a volatile organic compound, on Trichoderma lixii F2 isolated from postharvest Lanzhou lily bulbs被引量：1
《Food Bioscience》2023年第2期193-202,共10页Lijun Ling Mingmei Pang Hong Luo Wenting Cheng KunLing Jiang Yuanyuan Wang 
This work was supported by the Lanzhou Science and Technology Plan Project[grant number:2018-1-104];the Special Fund Project for Guiding Science and Technology Innovation and Development in Gansu Province[grant number:2019ZX-05];the Gansu Province Colleges and Universities Industrial Support Plan Project[grant number:2020C-21].
The most severe fungal disease is postharvest gray mold,which might cause massive losses in Lanzhou lily bulbs.Some microorganism-produced volatile organic compounds(VOCs)have been proven to have antifungal action and...
关键词：DIACETYL Lanzhou lily bulbs Postharvest preservation Volatile organic compounds Inhibitory effects 
Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots
《Food Bioscience》2022年第6期223-236,共14页Junjie Li Yang Liu He Xiao Hai Huang Gaowen Deng Mengjuan Chen Liwen Jiang 
Fermented bamboo shoot is a traditional salt-free fermented vegetable product,which has been widely used as cooking ingredient in southern China.This paper intends to evaluate the changes of bacterial diversity and vo...
关键词：Bamboo shoots Volatile organic compounds Salt-free fermentation High-throughput sequencing Bacterial biota 
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS被引量：6
《Food Bioscience》2022年第6期566-576,共11页Shi Nie Laihao Li Yueqi Wang Yanyan Wu Chunsheng Li Shengjun Chen Yongqiang Zhao Di Wang Huan Xiang Ya Wei 
supported by the National Natural Science Foundation of China[32001733];the Earmarked fund for CARS[CARS-46 and CARS-47];the Guangdong Basic and Applied Basic Research Foundation[2021A1515010833];Young Talent Support Project of Guangzhou Association for Science and Technology[QT20220101142];the Special Scientific Research Funds for Central Non-profit Institutes and Chinese Academy of Fishery Sciences[2020TD69].
Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromat...
关键词：Sea bass fermentation Gas chromatography-ion mobility mass spectrometry Gas chromatography-mass spectrometry Volatile organic compounds 
Changes in nutritional composition,volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus被引量：4
《Food Bioscience》2022年第5期417-427,共11页Wenbo Yang Jiechao Liu Qiang Zhang Hui Liu Zhenzhen Lv Chunling Zhang Zhonggao Jiao 
supported by Henan Province Key R&D and Promotion Projects[grant number 212102110021];the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences[grant number CAAS-ASTIP-ZFRI];the Natural Science Foundation of Henan Province[grant number 222300420383].
Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods,and strains have crucial effects on it.In this study,peach pulp was fermented by five commercial probiotics(L...
关键词：Peach pulp Lactobacillus fermentation Polyphenols Antioxidant activity Volatile organic compounds 
Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts:Special reference to their microbial,physico-chemical and sensory characterizations
《Food Bioscience》2022年第3期829-839,共11页Busra Sahin Muge Isleten Hosoglu Onur Guneser Yonca Karagul-Yuceer 
supported by The Scientific and Technological Research Council of Turkey(TUBITAK)with project number 218M389;TUBITAK for their financial support.
Innovative products produced from various sources through fermentation processes have been a resurgence of interest.This study was designed to determine the performance of fermented Spirulina (FS) products by three di...
关键词：Spirulina platensis Yeast fermentation Total and free amino acids Volatile organic compounds Sensory evaluation 
Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper被引量：1
《Food Bioscience》2022年第2期308-314,共7页Ruttipron Pothimon Warawut Krusong Pawinee Daetae Sumate Tantratian Maria Gullo 
The authors would like to give our deep appreciation to the King Mongkut’s Institute of Technology Ladkrabang Research Fund(KREF116101),Thailand,for the financial support of the study.In addition,the authors are especially grateful to Professor Anthony Keith Thompson,a visiting professor at School of Food Industry,King Mongkut’s Institute of Technology Ladkrabang,formally Professor at Cranfield University,UK for his valuable comment and edit the manuscript.
Determination of volatile organic components(VOC)produced in high acid upland rice vinegar was conducted using GC-MS.Acetic acid and ethyl acetate at 9.11%and 2.69%(v/v),respectively,were major VOC found in the vinega...
关键词：Acetic acid Aspergillus flavus Volatile organic compounds Acetification process 
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