Results 121 to 130 of about 5,843 (185)

Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to Characterize <i>Nitraria tangutorum</i> Bobrov.-Blended Wine. [PDF]

Int J Food Sci
Chen H, Li Y, Chi M, Wang Y, Khan N, Yang N, Wang X, Zhang Y, Wang F, Bao Y, Zhang Y, Xi Z.   +11 more
europepmc   +1 more source

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of <i>Boletus edulis</i> Based on GC-IMS, E-Nose, and Sensory Evaluation. [PDF]

Food Sci Nutr
Wu X, Wang J, Liu H, Sun F, Liu F, He J, Tian F, Gan C.   +7 more
europepmc   +1 more source

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers. [PDF]

Front Plant Sci
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 more
europepmc   +1 more source

Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis. [PDF]

Foods
Yan J, Wang H, Cao Z, Yang B, Zhang W, Liu M, Ren F, Chen L.   +7 more
europepmc   +1 more source

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology. [PDF]

Food Chem X
Cao F, Che X, Liu X, Yan T, Li Y, Liu S, Ma Y, Ren D, Zhou H, Wang Q, He Y, Zhang H.   +11 more
europepmc   +1 more source

Aceti balsamici IGP: confronti analitici GC-IMS e sensoriali

La complessità del profilo volatile degli aceti balsamici è stata certificata da diverse indagini analitiche di carattere sensoriale e strumentale. Lo scopo del presente studio è quello di individuare una correlazione tra l’analisi strumentale standardizzata e l’analisi sensoriale, attribuendo ai diversi composti i principali descrittori dell’aceto ...
openaire   +1 more source

Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics. [PDF]

Food Chem X
Lu H, Zhang Y, Ni L, Liu J, Wang W, Liu S, Liu Y, Kang D.   +7 more
europepmc   +1 more source

Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor. [PDF]

Foods
Wang LH, Zhang JW, Tu ZC, Sha XM, Huang YY, Hu ZZ.   +5 more
europepmc   +1 more source

Comparative Profiling of Aroma Volatiles and Flavonoid Biosynthesis in Crimson Seedless, Red Globe, and Shine Muscat Table Grapes Using GC-IMS and RNA-Seq. [PDF]

Foods
Kong X, Yang F, Huang Q, Fang F, Guo Y, Zou Q, Luo H, Yu L.   +7 more
europepmc   +1 more source

Comparative analysis of the aroma characteristics of <i>Armillaria luteo-virens</i> under different cooking methods by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Xu L, Zhang Y, Qu L, Liu Z, Pan M, Pang B, Yan Y.   +6 more
europepmc   +1 more source