Results 201 to 210 of about 98,624 (229)

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

Food Chemistry, 2022
The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas ...
Mu, Zhao, Ting, Li, Fan, Yang, Xinyue, Cui, Tingting, Zou, Huanlu, Song, Ye, Liu   +6 more
openaire   +4 more sources

Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation

Food & Function, 2021
Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products.
Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl, Yongquan Xu   +6 more
openaire   +2 more sources

Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method

Food Research International, 2023
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes ...
Mingguang Yu, Qinggang Xie, Huanlu Song, Lijin Wang, Han Sun, Shilong Jiang, Yongjiu Zhang, Chengdong Zheng   +7 more
openaire   +2 more sources

Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS

Food Research International, 2023
In the Wenchang chicken (WC) feeding process, copra meal is often added to improve chicken quality. To determine the effect of feeding with copra meal on the flavor formation of WCs, the experimental subjects were fed with 4.5 % and 7.5 % copra meal, and the control group was fed without copra meal.
Zihan Zhang, Yucan Wu, Quanwei Liu, Guiping Zhao, Limin Wei, Chunhui Zhang, Feng Huang   +6 more
openaire   +2 more sources

Odor changes in breast milk during different storage temperatures and times using GC × GC-O-MS

Food Research International, 2023
Breastfeeding is generally the preferred way that most mothers will choose. It is common to store expressed breast milk in the refrigerator in many families. However, there is a phenomenon that infants may refuse to consume stored breast milk, presumably due to changes in odor. Thus, the odor changes in breast milk stored at 4 °C for 72 h and at -20 °C
Kunlun, Guo, Yu, Zhang, Hao, Zhang, Lijin, Wang, Huanlu, Song, Zhenghong, Li   +5 more
openaire   +2 more sources

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

Journal of Agricultural and Food Chemistry, 2012
To identify aromatic compounds in Jiashi melon juice, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis was used. Odor activity values (OAVs) were also calculated on the basis of the qualitative and quantitative analysis of volatile compounds.
Xueli, Pang, Xingfeng, Guo, Zihan, Qin, Yubo, Yao, Xiaosong, Hu, Jihong, Wu   +5 more
openaire   +2 more sources

Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

Food Research International, 2023
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS).
Junwen, Wan, Qian, Liu, Changzhong, Ma, Bertrand, Muhoza, Yaling, Huang, Min, Sun, Shiqing, Song, Chi-Tang, Ho   +7 more
openaire   +2 more sources