نتایج جستجو برای: flavor components
تعداد نتایج: 408196 فیلتر نتایج به سال:
The volatile components of Hallabong ([C. unshiu Marcov x C. sinensis Osbeck] x C. reticulata Blanco) cold-pressed peel oil were quantitatively and qualitatively determined by use of two internal standards with GC, GC-MS, and GC-olfactometry. According to instrumental analysis by GC and GC-MS, limonene (90.68%) was the most abundant compound, followed by sabinene (2.15%), myrcene (1.86%), and g...
Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily ...
Abstract The contributions from the qqqqq̄ components to the magnetic moments of the octet as well as the ∆++ and Ω decuplet baryons are calculated for the configurations that are expected to have the lowest energy if the hyperfine interaction depends on both spin and flavor. The contributions from the uū, dd̄ and the ss̄ components are given separately. It is shown that addition of qqqqq̄ admixtur...
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