Results 1 to 10 of about 11,383 (244)

Quality identification of Amomi fructus using E-nose, HS-GC-IMS, and intelligent data fusion methods [PDF]

Frontiers in Chemistry
Amomi fructus (AF) has been used for both medicinal and food purposes for centuries. However, issues such as source mixing, substandard quality, and product adulteration often affect its efficacy.
Pan-Pan Zhang, Xin-Jing Gui, Xin-Jing Gui, Xin-Jing Gui, Xue-Hua Fan, Han-Li, Hai-Yang Li, Xiao-Peng Li, Feng-Yu Dong, Yan-Li Wang, Jing-Yao, Jing-Yao, Jun-Han Shi, Jun-Han Shi, Rui-Xin Liu, Rui-Xin Liu, Rui-Xin Liu, Rui-Xin Liu, Rui-Xin Liu   +18 more
doaj   +8 more sources

Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS-GC-IMS Versus GC × GC-MS [PDF]

International Journal of Food Science
This study compared two nontargeted analytical techniques—headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography–mass spectrometry (GC × GC-MS)—to fingerprint the volatile organic compounds
Matteo Bordiga, Vincenzo Disca, Marcello Manfredi, Elettra Barberis, Francesca Carrà, Luciano Navarini, Valentina Lonzarich, Marco Arlorio   +7 more
doaj   +5 more sources

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties [PDF]

Foods, 2023
The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation.
Hong Jiang, Wensheng Duan, Yuci Zhao, Xiaofeng Liu, Guohong Wen, Fankui Zeng, Gang Liu   +6 more
doaj   +6 more sources

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS. [PDF]

Curr Res Food Sci
Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 206 and 186 samples of fresh and stored sorghums respectively with three major types in Baijiu industry. The fingerprints showed the differences of volatile compounds among fresh
Liu M, Yang Y, Zhao X, Wang Y, Li M, Wang Y, Tian M, Zhou J.   +7 more
europepmc   +6 more sources

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches [PDF]

Food Chemistry: X
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders.
Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan   +4 more
doaj   +3 more sources

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS. [PDF]

Food Chem X, 2023
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 ...
Xu L, Wang J, Tian A, Wang S, Zhao K, Zhang R, Wu X, Liu Y, Liu X, Chen K, Li X, Karrar E, Gao P, Ying X, Xiao G, Ma L.   +15 more
europepmc   +5 more sources

Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS [PDF]

Foods
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic
Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao   +9 more
doaj   +3 more sources

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

Front Plant Sci
The combination of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and sensory evaluation technique was employed to detect and analyze the volatile organic compounds (VOCs) in jujube flowers at different developmental stages across ...
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 more
europepmc   +4 more sources

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC–MS and HS-GC-IMS [PDF]

Food Chemistry: X
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC–MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava.
Lirong Xu, Meifan Pan, Xuemei Cheng, Zitong Liu, Beilei Pang, Ruiqi Zhang, Yifan Liu, Qin Wang   +7 more
doaj   +3 more sources

HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis. [PDF]

Molecules
The volatile organic compounds of six spices, including black pepper, dried ginger, cinnamon, fennel, clove, and zanthoxylum, were analyzed by gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA) and Euclidean distance.
Gao Q, Zhang Q, Wang C, Geng X, Hua M, Li N, Dai Y, Zhang Y, Zhou Q.   +8 more
europepmc   +6 more sources