Yuwen Yi

Integrated E-nose and GC-IMS analysis of flavor profiles in Hulazi prepared by distinct processing methods

Pei Xu, Hao Zhang, Li Y, Zhi-yong Hou et autres

• QDA, E-nose, and GC-IMS evaluated volatile compounds in Hulazi. • SFLH was a modern alternative method for TAFR. • Eight compounds were key contributors to distinguishing different samples. • Lipid oxidation and Maillard reactions drove flavor formation during roasting. • 1-butanol,3-methyl-M …

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Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation

Ming-Lu Lan, Lin Wang, Lian He, Hua-Chang Wu et autres

Introduction: Garlic-flavored light soy sauce is a representative composite seasoning whose taste formation depends not only on fermentation-derived components in light soy sauce but also on the time-dependent transfer of garlic-derived taste substances. However, evidence regarding the dynamic migration of non-volatile taste-active …

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Thermally driven protein structural reorganization and texture evolution in beef: a multimodal analysis of deep- frying mechanisms

Wentao Yang, Tian Meng, Xiaoning Song, Jiaxin Cui et autres

This study systematically investigated the effects of deep- frying temperatures (150 °C, 180 °C, 210 °C) on protein structure reorganization and textural evolution in beef. Through integrating low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), and biochemical assays, we revealed …

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Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef

Yuwen Yi, Hao Zhang, Lian He, Zhiyong Hou et autres

This study investigated the effects of key seasonings—Pixian Doubanjiang and Daokou Lajiao—and the oil splashing process on the flavor of Water Boiled Beef. Electronic nose, electronic tongue, gas chromatography–ion mobility spectrometry (GC-IMS), and sensory evaluation, combined with multivariate analyses, were used to …

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Impact of different frying methods on volatile compounds in tofu

Yuwen Yi, Chunyuan Ping, Lian He, Hao Zhang et autres

To investigate the effects of different frying methods on tofu aroma, sensory evaluation, electronic nose analysis, GC-IMS, and GC-MS combined with chemometric methods were employed to characterize volatile compounds in control, deep-fried, air-fried, and pan-fried samples. Sensory evaluation showed that pan-fried tofu …

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The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC–IMS, and GC–MS

Jia Chen, Xuemei Cai, Dandan Li, Xinxin Zhao et autres

oil, this study compared unencapsulated Zanthoxylum oil (ZO) with microencapsulated Zanthoxylum oil (MZO) using physicochemical analysis, sensory evaluation, and molecular sensory analysis. Sensory evaluation revealed significant differences in aroma attributes between ZO and MZO, whereas no notable differences were observed in numbing …

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Research on the migration mechanism of volatile substances from garlic in light soy sauce

Xing Qiao, Lian He, Yuwen Yi, Hao Zhang et autres

This study aimed to elucidate how garlic-derived volatile compounds, particularly sulfur-containing odorants, dynamically migrate and accumulate within the complex matrix of light soy sauce over time. The volatile profiles at different migration intervals were analyzed using an electronic nose (E-nose) and gas …

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Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation

Chunyuan Ping, Honglian Hu, Jicai Bi, Xiang Li et autres

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Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim)

Lian He, Yuwen Yi, Hongfeng Jia, Cheng‐Jian Xu et autres

Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), …

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Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice

Ju Guan, Tianyang Wang, Yiling Xiong, Xiangdong D. Li et autres

Malus toringoides (Rehd) Hughes (MT) is a promising resource for developing prebiotic beverages due to its numerous health benefits. This study investigates the volatile flavor compounds and sensory attributes of MT fermented with various probiotics ( Zygosaccharomyces rouxii , Saccharomyces cerevisiae , …

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Facile fabrication of Dual-Colorimetric Macroarray for enhanced freshness monitoring of packaged pork and perch

Shiyao Wang, Shanshan Liu, Yuwen Yi, Xiang Zhang et autres

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Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven

Lilan Chen, Jiale Huang, Can Yuan, Songcheng Zhan et autres

This study employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 min) of ginkgo chicken soup prepared using a multifunctional combi oven, and comparedthese results …

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