Results 1 to 10 of about 2,023 (165)

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   +7 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   +4 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 various varieties, and to compare them with other plant flowers known for their characteristic aromas ...
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 more
europepmc   +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   +4 more sources

HS–GC–IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in Steamed Polygonatum cyrtonema Hua at Different Production Stages [PDF]

Journal of Analytical Methods in Chemistry
Headspace-gas chromatography-ion migration spectrometry (HS–GC–IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different production stages of steaming Polygonatum cyrtonema Hua.
Bingbing Shen, Rongrong Zhou, Jia Lao, Jian Jin, Wei He, Xin Zhou, Hao Liu, Jing Xie, Shuihan Zhang, Can Zhong   +9 more
doaj   +4 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   +4 more sources

Differential Analysis of Non-Volatile and Volatile Organic Compounds in Lonicerae japonicae Flos Across Four Geographical Origins of China Using HS-GC-IMS, HS-SPME-GC-MS, UPLC-Q-TOF-MS, and Multivariate Statistical Methods [PDF]

Molecules
Geographical origin constitutes one of the key factors that exert an influence on chemical compounds of Lonicerae japonicae flos (LJF). The present research was designed to explore differences among volatile organic compounds (VOCs) and non-VOCs among ...
Xiaobei Ning, Heng Lu, Lili Li, Minmin Zhang, Yujuan Jiang, Ibragimov Aziz Bakhtiyarovich, Xiao Wang, Iftikhar Ali, Wenhua Ji   +8 more
doaj   +2 more sources

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

Food Chemistry: X
Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC–MS and HS-GC-IMS.
Lirong Xu, Yani Zhang, Lingyun Qu, Zitong Liu, Meifan Pan, Beilei Pang, Yingying Yan   +6 more
doaj   +2 more sources

Unraveling the volatile profile and bioactivity of Zhoupigan (Citrus reticulata cv. Manau Gan) essential oil via HS-GC-IMS and HS-SPME-GC-MS: a comprehensive evaluation of different extraction techniques [PDF]

Frontiers in Nutrition
IntroductionZhoupigan (Citrus reticulata cv. Manau Gan), also known as Zangju or Shitougan, is a distinctive Chinese citrus resource valued for both traditional medicinal uses and food flavoring, and is notably rich in essential oils (EOs).
Huanhuan Xu, Huanhuan Xu, Jialiang Zou, Jialiang Zou, Xuelian Gan, Xuelian Gan, Fu Wang, Fu Wang, Lin Chen, Lin Chen, Hongping Chen, Hongping Chen, Yuan Hu, Yuan Hu, Youping Liu, Youping Liu   +15 more
doaj   +2 more sources

Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors. [PDF]

Food Chem X
Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR).
Chen X, Shi J, Yan Y, Zhang G, Peng L, Yang B, Hu B.   +6 more
europepmc   +3 more sources