A5036168366- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Advanced Glycation End Products research
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Biochemical effects in animals
- Aquaculture Nutrition and Growth
- Probiotics and Fermented Foods
- Edible Oils Quality and Analysis
- Aquatic life and conservation
- Seed and Plant Biochemistry
- Aquaculture disease management and microbiota
- GABA and Rice Research
Beijing Technology and Business University
2022-2024
Ningxia University
2020-2023
Xichang University
2022
To explore the effect of (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal on initial Maillard reaction pathways formation volatile compounds, cystine-Amadori thiazolidine derivatives were synthesized, identified by UPLC‒TOF/MS NMR, quantified UPLC‒MS/MS. Depending concentration intermediates, reactivity 2-alkenals in became weaker with extension carbon chain. According to content 87 compounds detected GC‒MS‒O, was inhibited decreasing number atoms 2-alkenal. The carbohydrate module labeling...
Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to study the effect of number position unsaturated bond in aliphatic aldehydes on meat flavorings. Cysteine-Amadori thiazolidine derivatives synthesized, identified by UPLC-TOF/MS NMR, quantitatively UPLC-MS/MS. The polyunsaturated exhibited higher inhibition than monounsaturated aldehydes, saturated mainly manifested cysteine-Amadori formation acceleration formation. bonds initial Maillard reaction stage was...
Abstract This study aims to investigate the flavor changes of industrial stir‐frying mutton sao zi, a product popular in northwest China, at different stages. Electronic nose (E‐nose) was used recognize zi odors processing time points, and individual volatile compounds were further identified by solid‐phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC‐MS). A total 105 detected GC‐MS, which 51 major compounds. Additionally, GC‐MS E‐nose data samples also...
Taking the eutectic point as final freezing temperature, differences of flavor substances in hand grab mutton (HGM) frozen at three rates 0. 26 cm/h (-18°C), 0.56 (-40°C) and 2.00 (-80°C) were determined analyzed. The results showed that HGM decreased significantly after freezing. With increase rate, contents aldehydes, alcohols, ketones, acids, esters, others, free amino acids 5'-nucleotides higher, content specific was also generally increased. All samples from unfrozen could be divided...
The effects of stir-frying stage and time on the formation Maillard reaction products (MRP) potentially hazardous substances with in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), acrylamides (AA) mainly presented zi. furosine decreased after mixed (MSF) 160 s due to its degradation as (MR) progressed. fluorescent...
Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate potential include nian a new target criterion into green wheat product chain. By improving conditions for traditional processing zhuan, optimal were determined (GW) 14 d, steaming with skin (SGWS) 26 min and cooked peeled (CGWP) 280 min, evaluate feasibility using electronic nose (E-nose) gas chromatography mass spectrometry (GC-MS) discriminate in different stages....