Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).

The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combination to determine the aroma and taste components during the processing of Chinese traditional dish Steamed beef with rice flour (SBD). The findings revealed that E-nose and E-tongue, could clearly distinguish and identify the aroma and taste of SBD. A total of 66 volatile substances and 19 free amino acids were identified by HS-GC-IMS and amino acid analyzer, respectively.

Exploring the Profile Contributions in YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose.

Using YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of YB4 under different NaCl concentrations. The growth of YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups ( < 0.

Key Factors for Binders to Enhance the Electrochemical Performance of Silicon Anodes through Molecular Design.

Silicon is considered the most promising candidate for anode material in lithium-ion batteries due to the high theoretical capacity. Unfortunately, the vast volume change and low electric conductivity have limited the application of silicon anodes. In the silicon anode system, the binders are essential for mechanical and conductive integrity.