GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

To clarify the effects of different frying temperatures and grain colors on volatile organic compounds (VOCs) in highland barley (HB) tsampa flour, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the VOCs in two types of HB with two colors, Goumangzi and Kunlun-15. The VOCs...

Descripció completa

Dades bibliogràfiques
Autors principals:	Yahong GUO, Litao TONG, Lili WANG, Bei FAN, Xijuan YANG, Shuo ZHANG, Jing SUN, Fengzhong WANG, Liya LIU
Format:	Article
Idioma:	zho
Publicat:	The editorial department of Science and Technology of Food Industry 2023-07-01
Col·lecció:	Shipin gongye ke-ji
Matèries:	gas chromatography-ion mobility spectrometry (gc-ims) highland barley tsampa flour highland barley varieties frying temperature volatile flavor substances (vocs)
Accés en línia:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100182

Ítems similars

The Quality Evaluation of Highland Barley and Its Suitability for Chinese Traditional Tsampa Processing
per: Hu Xia, et al.
Publicat: (2024-02-01)

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread
per: Shuo ZHANG, et al.
Publicat: (2023-05-01)

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
per: Jiaxin Li, et al.
Publicat: (2024-12-01)

Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying
per: HUANG Liang-liang, et al.
Publicat: (2025-01-01)

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat
per: Jianhua Tang, et al.
Publicat: (2023-10-01)

Research on Evaluation of the Quality of Different Varieties of Highland Barley Flour and the Suitability of Noodle Processing
per: ZHOU Jiao, et al.
Publicat: (2024-05-01)

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
per: Haibo Liu, et al.
Publicat: (2023-03-01)

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
per: Zixuan Zhao, et al.
Publicat: (2022-01-01)

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch
per: Mengzi Nie, et al.
Publicat: (2022-10-01)

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
per: Wengang Zhang, et al.
Publicat: (2023-05-01)

Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley
per: Yuqing WU, et al.
Publicat: (2024-03-01)

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages
per: Xiaoqing Yin, et al.
Publicat: (2024-12-01)

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
per: Cong Wang, et al.
Publicat: (2022-09-01)

Study on the quality characteristics of a compounded system composed by highland barley flour and medium strength flour
per: GUO Ying, et al.
Publicat: (2020-03-01)

The Composition, Structure, and Functionalities of Prolamins from Highland Barley
per: Jinjin Xing, et al.
Publicat: (2023-07-01)

A systematic review of highland barley: Ingredients, health functions and applications
per: Yiming Lyu, et al.
Publicat: (2022-03-01)

Response characteristics of highland barley under freeze-thaw, drought and artemisinin stresses
per: Huichen Liu, et al.
Publicat: (2022-03-01)

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles
per: Yiqing Zhu, et al.
Publicat: (2024-09-01)

Effects of Different Methods of Inactivating Enzyme on Grain Structure, Nutrient Composition and Antioxidant Activity of Black Highland Barley
per: Mengjia LI, et al.
Publicat: (2022-07-01)

Transcriptome and Metabolome Analysis of Organic and Chemical Fertilizer Effects on Highland Barley Growth and Nutrient Utilization
per: Jiahui Yan, et al.
Publicat: (2025-01-01)

Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication
per: Jie Zhang, et al.
Publicat: (2023-04-01)

Metabolomics, phytohormone and transcriptomics strategies to reveal the mechanism of barley heading date regulation to responds different photoperiod
per: Zhuo Ga, et al.
Publicat: (2024-09-01)

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
per: Bin Dang, et al.
Publicat: (2022-07-01)

Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet
per: Qian WANG, et al.
Publicat: (2025-01-01)

Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
per: Ran Lin, et al.
Publicat: (2024-03-01)

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i> Hook. f) Flour
per: Yiming Lv, et al.
Publicat: (2022-11-01)

Effects of different yeasts on the quality of highland barley whiskey
per: ZHANG Weijian, LI Mao, ZHAO Jiawei, YAN Junling, QIN Fengyang, ZHENG Jia, ZHAO Dong
Publicat: (2024-09-01)

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles
per: Qianna Zheng, et al.
Publicat: (2023-03-01)

Highland Barley Starch: Structures, Properties, and Applications
per: Jingjing Xie, et al.
Publicat: (2023-01-01)

Effects of different Jiuqu on the quality and antioxidant activity of highland barley Baijiu
per: YI Shuili, TIE Yu, ZHU Wenyou, LI Yuwei, CHEN Min, WU Yuwei, WANG Xinhui, YIN Liguo
Publicat: (2024-12-01)

Mapping Highland Barley on the Qinghai–Tibet Combing Landsat OLI Data and Object-Oriented Classification Method
per: Weidong Ma, et al.
Publicat: (2021-09-01)

Research progress on aroma compounds of highland barley liquor and its influence factors
per: YIN Xiaoqing, ZHANG Yuhong
Publicat: (2024-01-01)

Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar
per: Huan Zhang, et al.
Publicat: (2021-06-01)

Combined ultrasound and germination treatment on the fine structure of highland barley starch
per: Jiayi Bai, et al.
Publicat: (2023-05-01)

Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley
per: Yao Ren, et al.
Publicat: (2018-08-01)

Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors
per: Mengru Han, et al.
Publicat: (2025-01-01)

Integrated transcriptomic and metabolomic analyses of the molecular mechanisms of two highland barley genotypes with pyroxsulam responses
per: Hua Weng, et al.
Publicat: (2022-12-01)

Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein
per: Juan Li, et al.
Publicat: (2023-01-01)

Highland Barley: A Potential Auxiliary Hypoglycemic Food Resource
per: ZHANG Hui, et al.
Publicat: (2022-03-01)

Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients
per: Siqian Guo, et al.
Publicat: (2024-06-01)