Results 251 to 260 of about 216,804 (262)

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.

Food Research International
Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Bao-cai Xu   +4 more
semanticscholar   +1 more source

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages.

Food Chemistry
Ming Yang, Lixia Hou, Yifan Dong, Bingkai Wang, Huamin Liu, Xuede Wang   +5 more
semanticscholar   +1 more source

Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).

Food Research International
Shiya Gan, Yingqi Chen, Lei Zhao, Xiaoyi Zhao, Tong Qiu, Xiaoting Zhai, Qianying Dai   +6 more
semanticscholar   +1 more source

Characterization of aroma dynamic changes during six developing stages of yellow cultivar Flammulina filiformis based on E-Nose, GC×GC-TOF MS, GC-IMS, and GC-O-MS

Food Bioscience
Wei Song, Tao Feng, Shiqing Song, Huatian Wang, Min Sun, L. Yao, Huan Lu, Ruijuan Wang, Xiaodong Shang   +8 more
semanticscholar   +1 more source

Lipidomics profile and volatile compounds of squids (Illex argentinus, Ommastrephes Bartram and Dosidicus gigas) in the Argentine, North Pacific Ocean, Equator and Peru by UPLC-triple TOF-MS and HS-SPME-GC-O-MS.

Food Research International
Bin Peng, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Shengqi Shi, Zongcai Tu   +6 more
semanticscholar   +1 more source

Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS

Journal of Food Composition and Analysis
Xiao Shen, Haitao Wang, L. Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng   +8 more
semanticscholar   +1 more source

Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose

Food Bioscience
Juan Huang, Mengfei Yang, Yingjie Zong, Chenghong Liu, Haiyan Yu, Chen Chen, Huaixiang Tian   +6 more
semanticscholar   +1 more source

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.

Food Chemistry
Yilin Li, Houyin Wang, Guirong Liu, B. Shi, Baoqing Zhu, Lipeng Gao, Kui Zhong, Yongjiu Zhang, Lei Zhao, Ruotong Li, Bingqi Shan, Chunguang Wang, Sisi Wang   +12 more
semanticscholar   +1 more source

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS.

Food Chemistry
Huan Liu, Jingyu Li, Yuping Zhang, Lin Li, Hansheng Gong, Lixuan Tan, Peng Gao, Pi Li, Jiangtao Xing, Bin Liang, Jianxun Li   +10 more
semanticscholar   +1 more source

Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evssaluation

Journal of Food Composition and Analysis
Xiao Shen, Haitao Wang, Haining Zhuang, L. Yao, Min Sun, Chuang Yu, Dengke Li, Tao Feng   +7 more
semanticscholar   +1 more source