Results 241 to 250 of about 216,804 (262)

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS.

Food Chemistry
Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Cong‐gui Chen, Baocai Xu, Peijun Li   +6 more
semanticscholar   +1 more source

Analysis of Key Differential Aroma Compounds in Thirty Japonica Rice Cultivars from Northeast China by Integrating GC–O–MS, OAV, and Chemometrics

Journal of Food Composition and Analysis
Guodong Ye, Lina Guan, Min Zhang, Sixuan Li, Yongjie Mi   +4 more
semanticscholar   +1 more source

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning.

Food Chemistry
Yue Duan, Xing Gao, Bolin Shi, Mingguang Yu, Junaid Raza, Huijuan Sun, Ying Wang, Huanlu Song, Yongquan Xu   +8 more
semanticscholar   +1 more source

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.

Food Chemistry
Xiao-qing Miao, Rui Zhang, Shan Jiang, Zhiyuan Song, Ming Du, Aidong Liu   +5 more
semanticscholar   +1 more source

Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques.

Food Chemistry
Jinying Zhou, Wenjun Rao, Shuai Hu, Xin Li, L. Ouyang, Shuilan Zhu   +5 more
semanticscholar   +1 more source

Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling.

Food Chemistry
Yiyu Yin, Kehan Ma, Pingyang Li, Yingsen Liu, Liyuan Zhao, Chaohua Tang, Qingyu Zhao, Jun-min Zhang, Yanan Yu, Yuchang Qin   +9 more
semanticscholar   +1 more source

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV

Journal of Food Composition and Analysis
Wang He, Zixuan Liu, Haoyue Liu, Jie Sun, Haitao Chen, Baoguo Sun   +5 more
semanticscholar   +1 more source

Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC-MS, GC-O and OAV.

Food Chemistry
Yida Wu, Tiehan Li, Wenjing Huang, Qiuyan Liu, Guojian Deng, Jixin Zhang, Yuming Wei, Yujie Wang, Jingming Ning   +8 more
semanticscholar   +1 more source

Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques

Journal of Food Composition and Analysis
Mohamed A.A. Mahmoud, Özlem Kılıç-Büyükkurt, M. M. Aboul Fotouh, S. Selli   +3 more
semanticscholar   +1 more source

Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study.

Food Chemistry
Ruotong Nie, Zhenyu Wang, Huan Liu, Xiangru Wei, Chunjiang Zhang, Dequan Zhang   +5 more
semanticscholar   +1 more source