A5101447551- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Coccidia and coccidiosis research
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Food Quality and Safety Studies
- Metabolomics and Mass Spectrometry Studies
- Biochemical Analysis and Sensing Techniques
- Insect and Pesticide Research
- Olfactory and Sensory Function Studies
- Effects of Environmental Stressors on Livestock
Yunnan Agricultural University
2022-2023
Tokyo University of Marine Science and Technology
2023
The quality characteristics of dry-cured hams from different regions Yunnan province were studied by analyzing five types (Xuanwei ham, Sanchuan Nuodeng Saba and Heqing ham) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) headspace solid-phase microextraction-gas chromatography-mass (HS-SPME-GC-MS). analysis aimed to identify volatile organic compounds (VOCs) in the ham samples. Forty-one VOCs qualitatively characterized HS-GC-IMS samples, which had similar...
Summary The chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, the changes of free fatty acids, small molecular compounds, volatile flavour umami polypeptides in were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS LC–MS/MS, respectively. 600 ultrasonic treatment group outperformed other groups terms sensory evaluation ( P < 0.05). Palmitic acid stearic chief acids broth. 530 236 molecule metabolites found. 36 compounds identified broth,...