Results 11 to 20 of about 16,321,452 (239)

GC-MS data

, 2022
GC-MS ...
Zhenan Chen (12474219)
core   +2 more sources

Enzymatic synthesis of novel pyrrole esters and their thermal stability

BMC Chemistry, 2023
In the present work a simple enzymatic approach (Novozym 435) for transesterification to synthesize pyrrole esters was reported. To generate the best reaction conditions, which resulted in the optimum yield of 92%, the effects of lipase type, solvent ...
Jingyi Hu, Meng Zhou, Yujie Zhang, Xi Zhang, Xiaoming Ji, Mingqin Zhao, Miao Lai   +6 more
doaj   +1 more source

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules, 2021
Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu   +5 more
doaj   +1 more source

Generic Software Frameworks for GC-MS Based Metabolomics [PDF]

, 2012
Hoffmann N, Stoye J. Generic Software Frameworks for GC-MS Based Metabolomics. In: Roessner U, ed. Metabolomics.
Jens Stoye, Stoye, Jens ; https://orcid.org/, Hoffmann, Nils ; https://orcid.org/, Roessner, Ute, Nils Hoffmann   +4 more
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Inter-laboratory reproducibility of fast gas chromatography-electron impact-time of flight mass spectrometry (GC-EI-TOF/MS) based plant metabolomics [PDF]

, 2009
The application of gas chromatography¿mass spectrometry (GC¿MS) to the `global¿ analysis of metabolites in complex samples (i.e. metabolomics) has now become routine.
Dunn, Warwick, Luedemann, A., Lüdemann, A., Arjen Lommen, Goodacre, R., Lommen, Arjen, Lorraine Kay, Dunn, Warwick B., Joachim Kopka, Allwood, J. William, de Koning, S., Erban, Alexander, Kay, Lorraine, Sjaak de Koning, Ralf Löscher, Erban, A., Alexander Erban, Royston Goodacre, de Koning, Sjaak, Löscher, R., Goodacre, Royston, Allwood, J., Kay, L., Allwood, J.W., Dun, W.B., Lommen, A., Kopka, J., Koning, S., Alexander Luedemann, Dunn, W. B., Allwood, J. W., J. William Allwood, Luedemann, Alexander, Dunn, Warwick B, Dunn, W., Kopka, Joachim, Allwood, James, Löscher, Ralf, Warwick B. Dunn   +38 more
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Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules, 2023
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets.
Hyangyeon Jeong, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Aromatic complexity in Verdicchio wines: a case study

OENO One, 2019
Aim: Verdicchio is a white wine grape variety that has been cultivated for hundreds of years in the Marche region of central Italy. Verdicchio is used to produce all kinds of dry, sweet and sparkling wines, some of which can be aged for ten or more years.
Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi   +4 more
doaj   +1 more source

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +1 more source

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

International Journal of Food Properties, 2018
Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang, Jiancai Zhu, Yaqi Wang, Xi Wang, Feng Chen, Xiaowen Wang   +5 more
doaj   +1 more source

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules, 2021
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 more
doaj   +1 more source