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Orientation of larval and juvenile horseshoe crabs Limulus polyphemus to visual cues: Effects of chemical odors 被引量:2
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作者 Julie M.MEDINA Richard A.TANKERSLEY 《Current Zoology》 SCIE CAS CSCD 北大核心 2010年第5期618-633,共16页
Adult horseshoe crabs Limulus polyphemus have long served as models for the study of vision in marine arthropods. Yet, little is known about the ability of early life history stages to detect and respond to visual cue... Adult horseshoe crabs Limulus polyphemus have long served as models for the study of vision in marine arthropods. Yet, little is known about the ability of early life history stages to detect and respond to visual cues. We examined the visually directed movements of larvae and first stage juveniles to horizons containing dark visual targets of different sizes. The study tested the hypotheses that (1) larval and juvenile crabs can detect and respond to visual targets and (2) the direction of orientation varies with the presence of chemical cues associated with settlement habitats. Orientation of larval and juvenile crabs to rectangles subtending angles from 30--330~ was tested in a circular arena containing water that either lacked estuarine chemical cues (offshore water) or contained odors from aquatic vegetation or known predators. In the absence of chemical odors, larvae oriented toward and juveniles moved away from dark horizons subtending angles 〉 60~. When placed in water containing chemical odors from potential nursery habitats, including the seagrasses Halodule wrightii and Syringodium filiforme, crabs reversed their direction of orientation relative to their responses in offshore water. Odors from two known predators, the mummichug Fundulus grandis and blue crab Callinectes sapidus, had no affect on the orientation of larvae. Yet, juveniles responded to both odors by moving toward the visual target. Results support the hypothesis that the visual orientation of larval and juvenile horseshoe crabs changes upon exposure to habitat and predator cues and that the direction of the response undergoes an ontogenetic shift following metamorphosis 展开更多
关键词 ORIENTATION Visual cues Chemical odors
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GC-MS analysis of off-odor volatiles from irradiated pork 被引量:1
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作者 LIN Ruotai GENG Shengrong +6 位作者 LIU Yangmin WANG Liping WANG Hong ZHANG Jinmu CHEN Yuxia XU Ying YAO Side 《Nuclear Science and Techniques》 SCIE CAS CSCD 2007年第1期30-34,共5页
The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were ana- lyzed by gas chromatograph/mass spectrometer (GC-MS).The analytical results showed that the main compounds of off-od... The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were ana- lyzed by gas chromatograph/mass spectrometer (GC-MS).The analytical results showed that the main compounds of off-odor volatiles were dimethyl disulfide,dimethyl sulfide,dimethyl trisulfide,S-methyl thioacetate,and methanethiol.It was proved that the off-odor volatile came from irradiated S-containing amino acid and thiamin. 展开更多
关键词 辐照处理 猪肉 无味挥发物 GC-MS分析
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Studies on Silicon-Containing Fragrance Raw Materials( Ⅱ )——Syntheses and Odors of 4-Trimethylsilylcyclohex-3-enol and 4-Trimethylsilylcyclohexanol Derivatives
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作者 TANG Shi-xiong, XUE Jie-you, WU Jun-jun, CAO Yu-rongZHI Jin-fang WANG Xiao-lan (Department of Chemistry, Nankai University, Tianjin, 300071) 《Chemical Research in Chinese Universities》 SCIE CAS CSCD 1993年第2期121-126,共6页
1-Substituted- 4-trimethylsilylcyclohex- 3-enol and 1-substituted- 4-trimetnylsilyl-cyclohexanol, 4-trimethylsilylcyclohex-3-enol and 4-trimethylsilylcyclohexanol, and some of their esters and carbon counterparts were... 1-Substituted- 4-trimethylsilylcyclohex- 3-enol and 1-substituted- 4-trimetnylsilyl-cyclohexanol, 4-trimethylsilylcyclohex-3-enol and 4-trimethylsilylcyclohexanol, and some of their esters and carbon counterparts were synthesized. Structures of the nineteen new compounds were determined by 1H NMR, IR and MS. Their odors are evaluated. 展开更多
关键词 Silicon-containing fragrance raw materials SYNTHESES odor evaluation
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Sustainable Recycling of Livestock Wastes by Composting and Environmentally Friendly Control of Wastewater and Odors
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作者 Kiyonori Haga 《Journal of Environmental Science and Engineering(B)》 2021年第5期163-178,共16页
Excess amounts of livestock wastes are excreted in limited area and cause pollution problems in Japan.Comparative studies on livestock waste management among EU(European Union),US(the United States of America)and Asia... Excess amounts of livestock wastes are excreted in limited area and cause pollution problems in Japan.Comparative studies on livestock waste management among EU(European Union),US(the United States of America)and Asia including Japan are surveyed.In Japan,livestock wastes are mostly separated into solid and liquid matter.Solid matter is converted into organic fertilizer by means of composting.Composting should be developed into the technology that has low emission,high-quality and low cost.Various odorous compounds are emitted from the process of livestock waste management.Odor emission from livestock farms should be mitigated to protect the local community.High-quality compost can be widely distributed to cropland to decrease expenditure of chemical fertilizer.Although liquid matter,namely wastewater or slurry,could be applied to cropland of livestock farms such as EU countries,most of Japanese farms do not have enough cropland to use liquid matter.Particularly pig farms have no area to spread wastewater,which should be purified to clean water in accordance with the criteria of water quality and could be discharged into public water area.The most desirable management of livestock wastes should involve sustainable recycling as compost and environmentally friendly control of odors and wastewater. 展开更多
关键词 Livestock wastes COMPOST WASTEWATER odor
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No evidence of predator odor avoidance in a North American bird community
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作者 Austin Dotta Batur Yaman Alex Van Huynh 《Avian Research》 SCIE CSCD 2024年第1期133-138,共6页
Recent advances in our understanding of avian chemical communication have highlighted the importance of olfaction in many aspects of avian life.Prior studies investigating predator avoidance behaviors in response to p... Recent advances in our understanding of avian chemical communication have highlighted the importance of olfaction in many aspects of avian life.Prior studies investigating predator avoidance behaviors in response to predator odor cues have produced mixed results across species and contexts.Here we assess if a community of birds in eastern Pennsylvania displays avoidance behaviors towards predator odor cues in a natural foraging setting.We use clay caterpillars to measure foraging activity by birds in the presence of predator(bobcat)urine,non-predator(rabbit)urine,and water controls in two different environmental contexts(field vs.forest).Although we detected a weak trend for birds to forage less at predator urine-treated sites,we found no significant difference in avian foraging between the site types.We did find that foraging rates between environmental contexts changed significantly over the course of the experiment,with forest sites showing decreasing foraging rates and field sites showing increasing foraging rates.Our results reinforce the published literature that avoidance of predator odors by birds may not be ubiquitous across contexts and species. 展开更多
关键词 FORAGING odor OLFACTION PREDATION Predator-avoidance
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Progress in Research on Insect Olfactory Perception of Habitat Odor Molecules
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作者 Cong CHEN Siting WANG +3 位作者 Jingyi DU Junyu LIN Qianrou LI Qianhua JI 《Plant Diseases and Pests》 2024年第3期40-45,共6页
A highly sensitive olfactory system allows insects to precisely identify and position volatile compounds from different sources in their habitats,and plays a crucial role in their foraging,mating,and oviposition activ... A highly sensitive olfactory system allows insects to precisely identify and position volatile compounds from different sources in their habitats,and plays a crucial role in their foraging,mating,and oviposition activities.During evolution,insects have successfully developed a large and complex olfactory system to adapt to heterogeneous environments,enabling the maintenance of inset population.A comprehensive examination of the olfactory system of insects may therefore yield novel insights into the development of innovative pest control and prevention strategies,as well as the study of olfactory mechanisms in vertebrates and even humans.This paper outlines the current state of research into the signal transduction mechanism by which insects perceive the olfactory molecules of their habitats.The aim of this review is to provide a reference point for future studies into the olfactory perception mechanism and its potential applications in pest management. 展开更多
关键词 VOLATILE odorant-binding protein Olfactory receptor odorant degrading enzyme Olfactory receptor neuron
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Spatiotemporal Neural Activity Changes in the Molluscan Olfactory Center Specifically Induced by Innately Aversive and <i>In Vitro</i>Aversively Conditioned Odors
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作者 Kohei Ishida Momo Murata +3 位作者 Koharu Hashiguchi Yoshimasa Komatsuzaki Satoshi Watanabe Minoru Saito 《Journal of Behavioral and Brain Science》 2018年第5期294-305,共12页
In the procerebrum (PC), the olfactory center, of the land slug Limax, an oscillation of local field potential (LFP) with 0.5 - 1 Hz is observed by electrophysiological extracellular recording. The oscillation has a p... In the procerebrum (PC), the olfactory center, of the land slug Limax, an oscillation of local field potential (LFP) with 0.5 - 1 Hz is observed by electrophysiological extracellular recording. The oscillation has a phase delay along the distal-proximal axis, resulting in the propagation of waves from the distal to proximal region. One important advantage of nervous systems of mollusks such as Limax is that their nervous systems in vitro retain several types of computational properties found in vivo (e.g. learning and memory). A previous study showed that the LFP frequency in the PC of Limax increased specifically in response to innately aversive and in vitro aversively conditioned odors. In the present study, we examined spatiotemporal neural activity changes induced in the PC by those odors using the fluorescent voltage imaging technique. The results showed that innately aversive (onion and hexanol) and in vitro aversively conditioned (carrot, which is innately attractive) odors specifically induced an increase in propagation speed of the neural activity in the PC, while innately attractive odors did not induce it. The results also suggested that the avoidance behavior by those odors might be induced by the increase of propagation speed and the following increases in the discharges of the partial nerve that transmits the motor output. 展开更多
关键词 Land Slug OLFACTORY CENTER In Vitro odor-Aversion Conditioning SPATIOTEMPORAL Neural Activity Fluorescent Voltage Imaging
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Volatile Solid and Bury Period Influence on Odorous Material Production in Simulating Landfill Treatment
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作者 Peng Lu Yuanyuan Zhang +5 位作者 Linan Xing Ying Wang Hong Lu Dongbei Yue Wei Cheng Jin Liu 《Journal of Geoscience and Environment Protection》 2024年第1期120-129,共10页
Odor pollution in landfill area has attracted more social attention in China. It is very important to control the generation of odor pollutants in situ. Analyzing odorous materials production form buried waste, simula... Odor pollution in landfill area has attracted more social attention in China. It is very important to control the generation of odor pollutants in situ. Analyzing odorous materials production form buried waste, simulated columns of different volatile solid (VS) content and different buried period waste were designed. Gas compounds produced from the columns were collected and analyzed by comprehensive two-dimensional gas chromatography (GC × GC) method. It has remarkable relationship between VS content and concentrations of odorous material. When VS content more than 40%, the total amount of odorous compounds increases remarkably. It can be inferred that reduced VS content of original waste may effective decreasing odorous materials production in landfill area. The old rubbish produced more odorous compounds than that of fresh one in simulated columns. 展开更多
关键词 Volatile Solid odorous Material Bury Period
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粮食气味物质的提取、关键组分判别及其在储藏中的应用研究进展
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作者 李慧 洪习文 +1 位作者 王争艳 王艳艳 《食品科学》 EI CAS 北大核心 2025年第1期266-273,共8页
粮食气味物质受粮食种类、储藏条件、储藏时间及是否受有害生物污染等多种因素影响,气味物质种类及含量能够及时反映粮食是否变质或受有害生物危害。首先,本文概述目前常用的粮食气味物质的提取和鉴定技术,总结不同状态粮食气味物质组成... 粮食气味物质受粮食种类、储藏条件、储藏时间及是否受有害生物污染等多种因素影响,气味物质种类及含量能够及时反映粮食是否变质或受有害生物危害。首先,本文概述目前常用的粮食气味物质的提取和鉴定技术,总结不同状态粮食气味物质组成,发现烷烃类、酸类、醛类和醇类等物质赋予粮食特有的气味,而不同的储藏环境和粮食状态下,其气味物质存在较大差异。其次,探讨粮食中特征气味物质的分析方法,梳理粮食关键气味物质可能的代谢途径,归纳水稻和小麦中特征气味物质,其中稻谷中特征气味物质2-乙酰基-1-吡咯啉的生成机制也已得到初步确认。最后,对气味物质在粮食安全储藏领域的应用进行概述,提出深入分析、挖掘粮食气味物质数据,构建新型预测模型以快速、精准检测粮食品质将成为未来粮食气味物质研究领域的重要方向;同时,部分气味物质也被证实对粮仓中有害生物具有防控作用,将成为未来研发新型绿色储粮药剂的重要来源。 展开更多
关键词 粮食 气味物质 判别方法 代谢途径 安全储藏
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羊肚菌酶解工艺优化及酶解液挥发性风味物质分析
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作者 曾小峰 颜蜜 +5 位作者 盖智星 高伦江 尹旭敏 刁源 商桑 曾顺德 《食品工业科技》 北大核心 2025年第4期147-154,共8页
为优化羊肚菌酶解工艺,探究酶解液挥发性风味物质,研究采用响应面试验设计优化酶解工艺,顶空固相微萃取-气相色谱-质谱(Headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPMEGC-MS)结合香气活性值(Odor... 为优化羊肚菌酶解工艺,探究酶解液挥发性风味物质,研究采用响应面试验设计优化酶解工艺,顶空固相微萃取-气相色谱-质谱(Headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPMEGC-MS)结合香气活性值(Odor activity value,OAV)分析鉴定关键风味物质。结果表明,加酶量5000 U/g、pH6.7、酶解温度44℃、酶解时间2 h为最佳酶解工艺,此条件下水解度达34.11%;GC-MS分析共鉴定出挥发性风味物质23种,其中空白组17种,酶解组21种,酶解后风味物质含量增加了203.71%,醛类是最主要的挥发性风味物质,占整个风味物质的78.50%。进一步分析OAV≥1的化合物,空白组7种,酶解组9种,并确定异戊醛、苯乙醛、正己醛、苯甲醛、壬醛、芳樟醇、2-戊基呋喃、柠檬烯、萘为羊肚菌酶解液的关键风味化合物。该研究表明酶解可促进风味物质的释放,为羊肚菌的风味利用、调味料深加工开发提供数据基础。 展开更多
关键词 羊肚菌 酶解工艺 响应面法 风味 香气活性值(OAV)
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气相色谱-质谱法结合气味活度值法评价金珠果梨挥发性香气成分
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作者 谢国莉 马越 +4 位作者 曹奇光 路鹏 邢丽楠 陈红梅 宋亚朋 《食品安全质量检测学报》 2025年第2期46-51,共6页
目的确评价金珠果梨的关键挥发性香气成分。方法采用顶空-固相微萃取(head space-solid phase microextraction,HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分离鉴定金珠果梨果皮、果肉、果汁中的挥发性香... 目的确评价金珠果梨的关键挥发性香气成分。方法采用顶空-固相微萃取(head space-solid phase microextraction,HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分离鉴定金珠果梨果皮、果肉、果汁中的挥发性香气成分,结合香气阈值来确定其气味活度值(odor activity value,OAV),以此评价各种香气成分的贡献。结果金珠果梨果皮、果肉和果汁中共有的关键挥发性香气成分为正己酸乙酯、丁酸乙酯、辛酸乙酯和壬醛。果皮、果肉、果汁样品中的特有的关键挥发性香气成分分别是丁酸己酯(OAV为2.34)、巴豆酸乙酯(OAV为1.93)、大马士酮(OAV为675)。金珠果梨果皮、果肉、果汁中具有挥发性香气成分相对含量分别为84.22%、76.46%、39.94%。结论金珠果梨果汁OAV较高,果肉与果皮则较低,适合做加工产品。 展开更多
关键词 金珠果梨 气相色谱-质谱法 气味活度值 挥发性香气成分 关键风味化合物
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金牡丹不同茶类夏秋茶香气品质差异分析
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作者 唐梦婷 廖献盛 +5 位作者 吴先寿 魏明秀 郑玉成 金珊 张见明 叶乃兴 《食品科学》 EI CAS 北大核心 2025年第2期171-182,共12页
以‘金牡丹’品种夏、秋季嫩梢为原料,分别加工成绿茶、黄茶、白茶、乌龙茶及红茶,采用顶空固相微萃取-气相色谱-质谱联用技术对夏、秋季的5类茶中的挥发性代谢物进行测定和分析。结果表明,夏茶中鉴定出522种挥发性代谢物,以萜类、酯类... 以‘金牡丹’品种夏、秋季嫩梢为原料,分别加工成绿茶、黄茶、白茶、乌龙茶及红茶,采用顶空固相微萃取-气相色谱-质谱联用技术对夏、秋季的5类茶中的挥发性代谢物进行测定和分析。结果表明,夏茶中鉴定出522种挥发性代谢物,以萜类、酯类及醇类为主;秋茶中鉴定出502种挥发性代谢物,以萜类、酯类和杂环化合物为主。香气活性值分析表明,β-紫罗兰酮、α-紫罗兰酮、癸醛、苯甲酸甲酯、香叶醇等是金牡丹绿茶的关键呈香物质;β-紫罗兰酮、2-乙氧基-3-甲基吡嗪、癸醛、苯甲酸甲酯、香叶醇等是金牡丹黄茶的关键呈香物质;香叶醇、苯乙醛、水杨酸甲酯、(E)-芳樟醇氧化物、2-乙氧基-3-甲基吡嗪等是金牡丹白茶的关键呈香物质;吲哚、苯甲酸甲酯、苯乙醛、香叶醇、(E)-芳樟醇氧化物等是金牡丹乌龙茶的关键呈香物质;香叶醇、芳樟醇、苯乙醛、苯甲酸甲酯、水杨酸甲酯等是金牡丹红茶的关键呈香物质。秋茶中呈香物质的贡献、种类与数量均多于夏茶,其中,香叶醇、水杨酸甲酯、苯乙醇等42种关键呈香物质在秋季样品中香气活性值均高于夏季。整体而言,金牡丹茶以花香类为主要香型,秋茶香气品质显著优于夏茶,香叶醇、芳樟醇、2-乙氧基-3-甲基吡嗪、苯甲酸甲酯等14种挥发性代谢物为金牡丹茶品种的关键香气物质。 展开更多
关键词 金牡丹 不同茶类 夏秋茶 香气品质 香气活性值
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不同加工工艺对预制川菜麻辣牛肉贮藏期间风味特性的影响研究
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作者 刘琰艳 文瑜 +5 位作者 白婷 廖晶 王卫 张佳敏 杨开洪 张吉祥 《中国调味品》 北大核心 2025年第1期46-50,共5页
采用低温高湿解冻、滚揉嫩化、液氮冻结、-18℃不中断冷链冻藏结合的新工艺加工预制川菜麻辣牛肉,基于SPME-GC-MS、气味活度值(odor activity value,OAV)分析、主成分分析(principal component analysis,PCA)和聚类分析(cluster analysi... 采用低温高湿解冻、滚揉嫩化、液氮冻结、-18℃不中断冷链冻藏结合的新工艺加工预制川菜麻辣牛肉,基于SPME-GC-MS、气味活度值(odor activity value,OAV)分析、主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA)对产品进行挥发性风味物质分析,并与传统自然解冻、腌制、常规冻结贮藏工艺产品进行了比较。结果表明,传统工艺产品贮藏2个月即出现显著的风味衰减,风味物质降低率达到20%以上,贮藏6个月后达到40%,贮藏15个月后风味物质基本丧失。而新工艺产品贮藏12个月后风味物质保持率在96%以上,贮藏15个月后风味物质保持率仍可达到约92%。 展开更多
关键词 冻结 贮藏 麻辣牛肉 风味物质 气味活度值
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不同蓝莓酒挥发性风味成分和感官品质差异及相关性分析
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作者 郭志君 李亚娟 +1 位作者 陈光艳 房玉林 《中国酿造》 北大核心 2025年第1期156-162,共7页
该研究采用全二维气相色谱-飞行时间质谱(GC×GC-TOFMS)技术结合相对气味活度值(ROAV)法对5款市售商品蓝莓酒挥发性风味成分、重要香气物质、关键香气物质及特征香气物质进行解析,通过感官定量描述分析(QDA)法分析其感官品质,并对... 该研究采用全二维气相色谱-飞行时间质谱(GC×GC-TOFMS)技术结合相对气味活度值(ROAV)法对5款市售商品蓝莓酒挥发性风味成分、重要香气物质、关键香气物质及特征香气物质进行解析,通过感官定量描述分析(QDA)法分析其感官品质,并对挥发性风味成分与感官评价进行Pearson相关性分析。结果表明,5种蓝莓酒共鉴定出挥发性风味成分411种,其中酯类85种、苯环化合物74种、醇类69种、萜类73种、酮类34种、杂环化合物26种、醛类18种、烃类10种、酸类3种和其他类19种。5款商品蓝莓酒中共检出的重要香气化物质(0.1<ROAV<1)38种,关键香气物质(ROAV>1)16种,特征香气物质(ROAV>10)4种。相关性分析结果显示,(E)-β-紫罗兰酮、D-柠檬烯和1-辛烯-3-酮与蓝莓酒呈现的特殊果香和植物香气特征具有显著相关性(P<0.05)。 展开更多
关键词 蓝莓酒 挥发性风味成分 感官品质 相关性 相对气味活度值
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快速陈酿工艺下朗姆酒香气解析
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作者 郝亚冬 王诗语 +2 位作者 陈锦绣 崔旸 李景明 《中国酿造》 北大核心 2025年第1期44-51,共8页
该研究通过一种快速陈酿工艺制备朗姆酒,利用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术对其香气物质组成进行检测,分析陈酿前、初步陈酿的金朗姆、陈酿后期黑朗姆三个不同陈酿阶段酒体中各种类香气物质的变化情况,以偏最... 该研究通过一种快速陈酿工艺制备朗姆酒,利用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术对其香气物质组成进行检测,分析陈酿前、初步陈酿的金朗姆、陈酿后期黑朗姆三个不同陈酿阶段酒体中各种类香气物质的变化情况,以偏最小二乘法判别分析(PLS-DA)筛选其差异风味物质,并依据香气活力值(OAV)分析其关键香气物质。结果显示,快速陈酿的朗姆酒共检出55种挥发性香气成分,其中醇类17种,酯类16种,醛类6种,酮类5种,酸类4种。各类物质在陈酿过程中的变化符合自然陈酿规律。根据变量重要性投影(VIP)值>1筛选出差异香气物质共22种,正己醛、异戊醇、辛酸、庚醛、2-十一酮等香气物质是影响快速陈酿工艺环节关键香气物质。OAV>1的关键香气化合物有34种,其中13种OAV>100。结合感官评价显示酒体香气风格为典型的甘蔗蜜糖香气及突出的果香、花香。快速陈酿朗姆酒的香气品质满足朗姆酒市场需求,其制备工艺可应用于朗姆酒的生产。 展开更多
关键词 朗姆酒 快速陈酿 香气成分 气相色谱-质谱 香气活力值
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基于SBSE-GC-O-MS技术‘梅占’茶关键香气成分分析
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作者 欧晓西 黄慧清 +5 位作者 李秋明 余欣茹 姜能宝 林宏政 郑玉成 孙云 《食品工业科技》 北大核心 2025年第2期271-279,共9页
‘梅占’品种因其独特的品种特征香气深受人们的喜爱。为探究‘梅占’茶品种关键香气特征,本研究通过气相色谱-嗅闻-质谱联用(Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS)技术对‘梅占’红茶、‘梅占’绿茶、‘梅占’乌... ‘梅占’品种因其独特的品种特征香气深受人们的喜爱。为探究‘梅占’茶品种关键香气特征,本研究通过气相色谱-嗅闻-质谱联用(Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS)技术对‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶三个茶类关键香气活性化合物进行鉴定和描述,同时结合香气活性值(Odor Activity Value,OAV)、香气特征影响值(Aroma Character Impact Value,ACI)和感官审评进行对比分析。感官审评结果表明‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶均具有明显的品种特征香气,其中‘梅占’红茶花香浓郁带甜香,‘梅占’绿茶花香清雅,嫩香持久,‘梅占’乌龙花香馥郁具奶香。偏最小二乘法(OPLS-DA)与OAV分析发现,芳樟醇、香叶醇、水杨酸甲酯、苯乙醇、茉莉内酯和吲哚是‘梅占’不同茶类香气差异的关键化合物。结合GC-O和OAV分析结果表明,芳樟醇、香叶醇、β-紫罗兰酮、茉莉酮等赋予了‘梅占’茶馥郁的花香、奶香等风味。通过本研究揭示了‘梅占’茶香气的化学基础,为研究‘梅占’茶特征香气形成机理提供了理论基础。 展开更多
关键词 ‘梅占’茶 搅拌棒吸附萃取 气相色谱-嗅闻-质谱 香气活性化合物 香气活性值
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基于ROAV法与PCA-TOPSIS法冰葡萄酒香气质量综合评价
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作者 张杨 曲绎霖 +2 位作者 孙永德 孔维府 李红娟 《中国酿造》 北大核心 2025年第1期258-268,共11页
该研究以四款代表性国产冰酒(编号为1号~4号)为研究对象,采用顶空-固相微萃取(HS-SPME)结合气质联用(GC-MS)技术测定冰酒的挥发性香气成分,并构建主成分分析(PCA)-优劣解距离法(TOPSIS)模型对冰酒香气品质进行分析评价。结果表明,四款... 该研究以四款代表性国产冰酒(编号为1号~4号)为研究对象,采用顶空-固相微萃取(HS-SPME)结合气质联用(GC-MS)技术测定冰酒的挥发性香气成分,并构建主成分分析(PCA)-优劣解距离法(TOPSIS)模型对冰酒香气品质进行分析评价。结果表明,四款冰酒共检测出118种挥发性香气成分,其中脂肪酸乙酯类18种、乙酸酯类8种、其他酯类24种、醇类13种、萜烯类12种、降异戊二烯衍生物4种、酸类5种、醛酮类9种、芳香族化合物15种、其他类10种;四款冰酒中香气成分的种类与含量差别显著。通过相对气味活度值(ROAV)筛选出22种重要香气物质(ROAV>0.1),10种关键香气物质(ROAV>1)。相关性结果表明,辛酸乙酯与苯乙醛呈显著负相关(P<0.05)、与大马士酮呈极显著负相关(P<0.01);大马士酮与苯乙醛呈显著正相关(P<0.05)、与癸酸乙酯和辛酸乙酯呈极显著负相关(P<0.01)。PCA-TOPSIS得出四款冰酒的香气评价结果Si(相对接近度)依次为0.804(4号)>0.572(2号)>0.411(1号)>0.229(3号),表明4号冰酒香气品质最优。 展开更多
关键词 冰葡萄酒 香气质量评价 相对气味活度值 主成分分析法 优劣解距离法
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五种乔灌木鲜花挥发物成分与香气特征分析
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作者 裴诗纯 童莹 +2 位作者 袁黎娜 姚雷 张楠 《天然产物研究与开发》 北大核心 2025年第1期74-84,共11页
为探究香樟、日本女贞、大花六道木、阔叶十大功劳和穗花牡荆的鲜花应用价值,采用顶空动态采样及热脱附-气相色谱质谱联用法对其挥发物进行定性定量分析,并结合香气活力值评估其释香强度和香气特征。香樟与阔叶十大功劳鲜花均呈明显花香... 为探究香樟、日本女贞、大花六道木、阔叶十大功劳和穗花牡荆的鲜花应用价值,采用顶空动态采样及热脱附-气相色谱质谱联用法对其挥发物进行定性定量分析,并结合香气活力值评估其释香强度和香气特征。香樟与阔叶十大功劳鲜花均呈明显花香,前者主成分为樟脑和芳樟醇,后者主成分为顺式-β-罗勒烯,且香樟花释香强度与香气活力值远高于其他四种植物。大花六道木和日本女贞花香主成分均含苯甲醛和苯乙醛,主要呈甜香特征。穗花牡荆花香主成分为乙酸叶醇酯和桧烯,香气特征较为复杂。五种乔灌木花香中均有较高含量的保健成分,特别是香樟花在保健园林和芳香疗法中有较好的潜在应用前景。 展开更多
关键词 乔灌木 鲜花 挥发物 香气强度 香气活力值
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吡嗪类化合物对酱香型白酒香气特征的影响分析
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作者 孙细珍 熊亚青 +1 位作者 倪兴婷 李强 《食品与发酵工业》 CAS 北大核心 2025年第1期305-311,I0011-I0013,共10页
结合采用感官分析、香气物质定性与定量分析技术,解析吡嗪类化合物对酱香型白酒香气特征的影响。采用液液萃取结合气相色谱-质谱-嗅闻技术从三轮次酱香型白酒中鉴定出15种吡嗪类化合物,基于定量结果结合气味阈值发现6种香气活度值(odor ... 结合采用感官分析、香气物质定性与定量分析技术,解析吡嗪类化合物对酱香型白酒香气特征的影响。采用液液萃取结合气相色谱-质谱-嗅闻技术从三轮次酱香型白酒中鉴定出15种吡嗪类化合物,基于定量结果结合气味阈值发现6种香气活度值(odor activity value,OAV)>1的吡嗪类化合物,对三轮次酱香型白酒具有重要的香气贡献;进一步通过香气重组与香气缺失/添加试验,明确了吡嗪类化合物对酱香型白酒香气特征的影响。综合研究表明,吡嗪类化合物对酱香型白酒的坚果香、烘焙香具有重要贡献,其次对青草香与花香也存在一定的影响,同时吡嗪类化合物对酱香型白酒的粮香与酱香具有烘托作用,提高吡嗪类化合物的浓度对提升酱香型白酒的丰富度与层次感具有明显的正向作用。该研究通过剖析吡嗪类化合物对酱香型白酒香气特征的影响,为酱香型白酒酿造工艺调控与产品品质提升提供参考。 展开更多
关键词 酱香型白酒 吡嗪类化合物 香气特征 香气活度值 香气重组 香气缺失
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典型煤焦化企业无组织废气环境与健康影响评价
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作者 孟洁 王静 +9 位作者 肖咸德 荆博宇 马波 张志扬 王健壮 刘英会 李玮 耿静 翟增秀 韩萌 《环境科学与技术》 北大核心 2025年第1期179-191,共13页
中国是世界最大的焦炭生产国,行业挥发性有机物排放量排名第二,且废气中含有大量有毒有害物质,危害人体健康,无组织排放控制压力大。分析行业无组织废气成分与来源及环境、健康评价可为行业大气污染防治提供有力依据。该文选取华北地区... 中国是世界最大的焦炭生产国,行业挥发性有机物排放量排名第二,且废气中含有大量有毒有害物质,危害人体健康,无组织排放控制压力大。分析行业无组织废气成分与来源及环境、健康评价可为行业大气污染防治提供有力依据。该文选取华北地区的典型焦化企业为研究对象,采集128组无组织排放样点,利用静电场轨道高分辨质谱、离子色谱和离子迁移谱技术进行无机和有机组分测定,分析行业工艺段的臭氧生成潜势和二次有机气溶胶生成潜势,基于US EPA健康风险评估模型计算物质毒理学指标对人体的健康风险,采用气味强度分析、臭气浓度测定与韦伯费希纳定律,评价无组织排放异味污染水平、建立气味轮廓图和强度-浓度关系曲线,利用理论臭气浓度分析及SPSS相关性分析以获得厂区主要气味组分。结果表明:(1)调研企业排放总浓度范围0.351~73.376 mg/m^(3),污染物种类主要包括芳香化合物、卤代物、烷烯烃和硫化物等,氨和硫化氢是行业企业排放的重要无机物;(2)臭氧生成潜势范围14.72~20.09 mg/m^(3),二次有机气溶胶生成潜势范围4.92~10.74 mg/m^(3),贡献较大包括芳香化合物、烷烯烃和醛类;(3)致癌和非致癌风险较大,萘、溴甲烷、苯、乙醛、四氯乙烯、1,3-丁二烯和乙腈的非致癌风险不可接受,而苯、二氯甲烷、氯乙烯是引起致癌风险的主要因子;(4)工艺段气味轮廓图的气味词包括焦油气味、臭鸡蛋味、烂白菜气味、燃烧气味、焦糊气味、煤气味和橡胶气味;(5)厂内臭气浓度排放水平12~724,建立厂内无组织污染的气味强度与臭气浓度的拟合曲线,确定“厂内无明显异味”量化指标及指标值为臭气浓度值不超过70;(6)主要气味组分包括硫化氢、异丁醛、甲基萘、苯并异噻唑、乙酸甲酯、呋喃和氯化苦等。研究显示,焦化企业无组织污染排放水平较高,对环境和健康影响较大,厂内异味明显,为保障大气环境和人体健康,应优先控制推焦过程无组织排放,重点关注管道泄漏。 展开更多
关键词 煤焦化行业 排放特征 环境影响 健康风险 异味污染
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