Results 1 to 10 of about 216,804 (262)

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF [PDF]

Food Chemistry: X
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +3 more sources

Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS-SPME-GC-O-MS and HS-GC-IMS Technology Coupled with OAV. [PDF]

Foods
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first ...
Tang K, Chen C, Liu Y, Li S, Luo Y, Chen X, Wu Z.   +6 more
europepmc   +2 more sources

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments. [PDF]

Food Chem X
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identification in complex food aroma analysis.
Li X, Zhang C, Li S, Wang H, Yu P, Shao H, ShenhaoWang, Wang H, Jin F.   +8 more
europepmc   +2 more sources

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork.
Huang X, Liu H, Tang X, Zhang Y, Li Y.
europepmc   +2 more sources

Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis. [PDF]

Foods
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma.
Wang M, Song D, Yin H, Fang F, Shi Y, Wang H, Li J, Wang K, Zhu Y, Lv H, Ding S.   +10 more
europepmc   +2 more sources

Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests. [PDF]

Foods
Floral–fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including ...
Zhou X, Hu J, Cui H, Tang J, Jiang Y, Yuan H, Li J, Yang Y.   +7 more
europepmc   +2 more sources

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. [PDF]

Foods
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji ...
Chen X, Wu P, Wang S, Sun J, Chen H.
europepmc   +2 more sources

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma. [PDF]

Foods, 2020
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling.
de-la-Fuente-Blanco A, Ferreira V.
europepmc   +2 more sources

HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.). [PDF]

Food Chem X
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
Shan Q, Wan Y, Liang J, He W, Zeng J, Liang W, Xiong S, Zhang M, Wang B, Zou X, Xiong C, Liu F.   +11 more
europepmc   +2 more sources

Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS [PDF]

Food Chemistry: X
In China, limited knowledge of suitable pig breeds for roasting has hindered pork industrialization. The aroma profiles of roasted pork from different breeds were analyzed using sensory evaluation and multidimensional mass spectrometry.
Xinhe Zhang, Jingyu Li, Wenjing Li, Shuqi Zhao, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li, Huan Liu   +10 more
doaj   +2 more sources