Results 1 to 10 of about 1,984,221 (249)

Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS

Molecules
Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts and ...
Xiaoduo Ma, Lei Xing, Ranran Feng, Shumin Hu, Wei Yong, Tianyang Guo, Zhaoxia Yang, Huanlu Song   +7 more
doaj   +1 more source

Metabolite profiling of foxtail millet varieties from Qingyang using GC–MS and LC–MS analysis

Food Chemistry: X
Foxtail millet has been cultivated in Gansu Province for centuries, with several dominant cultivars; however, the metabolic differences among these varieties remain unclear.
Haijun Qiao, Xiaopeng Li, Zhilong Jia, Weibing Zhang, Yue Wang   +4 more
doaj   +1 more source

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS

Food Chemistry: X
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li   +10 more
doaj   +1 more source

Volatile profile in herbs of Epilobium angustifolium, Epilobium hirsutum, and Epilobium parviflorum growing in Estonia [PDF]

Proceedings of the Estonian Academy of Sciences
Epilobium species have garnered attention for their potential use in benign prostatic hyperplasia; however, their polyphenolic composition has been primarily investigated.
Ain Raal, Martin Lepiku, Tetiana Ilina, Alla Kovalyova, Thanh Tung Nguyen, Oleh Koshovyi   +5 more
doaj   +1 more source

Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF

Applied Sciences
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography ...
Ante Lončarić, Aly Castillo, Maria Celeiro, Borislav Miličević, Hrvoje Bušić, Tomo Anadolac, Ana-Marija Gotal Skoko, Marta Lores   +7 more
doaj   +1 more source

Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC–MS combined with GC-O

Food Chemistry: X
This study integrated biomimetic sensors with targeted taste compounds (organic acids; OAs and free sugars; FSs) and odor compounds profiling GC–MS-O to characterize citrus fruit peels (CFP) across seven cultivars.
Hee Sung Moon, Seong Jun Hong, Se Young Yu, Hyeonjin Park, Younglan Ban, Gwang-Ju Jang, Ho Eun Kim, Sang-Hee Lee, Eui-Cheol Shin   +8 more
doaj   +1 more source

GC/GC-MS analysis and biological activities of Lantana Camara Linn.

Journal of Sustainable Environment
Medicinal plants have been a part of human history for thousands of years and are still used as healthcare throughout the world. The current research aims to explore the chemical constituents of the methanol soluble extract (LC-Me) and petroleum ether ...
Riffat Abdul Ghafoor, Anjum Ayub, Syed Nawazish Ali, Aneela Wahab, Sabira Begum, Bina Shaheen Siddiqui, Saima Tauseef, Muhammad Tariq Rajput   +7 more
doaj   +1 more source

Correlation study between GC–MS analysis of cigarette aroma compounds and sensory evaluation

Open Chemistry
An effective complex aroma was obtained using a solvent-assisted flavor evaporation pretreatment method, and volatile flavor substances were obtained by gas chromatography–mass spectrometry (GC–MS). The nine attribute flavor characteristics determined by
Li Dengke, Gu Yuchen, Zhang Chuntao, Fei Ting, Ma Lichao, Wu Ruoxin, Wang Jiale, Wu Bingyu, Feng Tao   +8 more
doaj   +1 more source

The GC MS Study of One Ayurvedic Formulation, Navayasa Churnam

Journal of Pharmacy and Bioallied Sciences
Background: Navayasa Churnam is an Ayurvedic medicine traditionally used to treat anemia, heart diseases, skin disorders, piles, and jaundice. Aim: The present study involves GC-MS analysis of Navayasa Churnam, an Ayurvedic medicine traditionally used to
Aparna Sudhan, K. Prabhu, Sumathi Jones, C. S. Janaki, Dhastagir Sheriff, Mudiganthi R. Rao, Muttevi H. Kumar, Deepalakkshmi Balakrishnan, M. Shresht   +8 more
doaj   +1 more source

An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GC×GC-TOF-MS

Food Chemistry: X
This study investigated breed-specific flavor characteristics in Guanling (GL), Sinan (SN), and Simmental-crossbred (XZ) cattle using UHPLC-MS/MS and GC × GC-TOF MS.
Yuanfeng Zhao, Jingrui Zhou, Wenju Luo, Lingling Jiang, Fuzhan Song, Jiang Ran, Haoxiang Xu, Lu Lei, Rong Ai, Bo Yu   +9 more
doaj   +1 more source