Results 91 to 100 of about 11,383 (244)

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of Boletus edulis Based on GC‐IMS, E‐Nose, and Sensory Evaluation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study successfully established characteristic fingerprints of volatile flavor components in Boletus edulis subjected to different cooking methods. Using principal component analysis (PCA) to quantitatively evaluate changes in flavor substances, and combined with a sensory evaluation system, it comprehensively assessed the impact of cooking ...
Xin Wu, Jingfa Wang, Huizhen Liu, Fanjun Sun, Fucan Liu, Jing He, Furong Tian, Chunxia Gan   +7 more
wiley   +1 more source

Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells [PDF]

To utilize the unique flavor of macadamia shells, we explored the effects of macadamia shells with different roasting degrees on the quality and flavor of lujiu.
WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun
core   +1 more source

Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS

Potato Research, 2023
Abstract In this study, the volatile flavor compounds of baked potatoes from different cultivars were identified and analyzed via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) together with principal component analysis (PCA).
Wen-sheng Duan, Hong Jiang, Xiao-feng Liu, Guo-hong Wen, Ai-lan Zhou, Fan-kui K. Zeng   +5 more
openaire   +1 more source

Comparative Analysis of Metabolites in Kudingcha Rice Wine Fermented With Different Yeast Strains Using Nontargeted Metabolomics

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
In this study, fermentation was performed with Kuding tea and glutinous rice as raw materials and different yeast strains (L254 (Saccharomyces cerevisiae), FBKL2.0235 (Trichomonascus ciferrii), and Angel yeast). The fermentation characteristics and the volatile and nonvolatile components of Kudingcha rice wine were analyzed by examining physical and ...
Xiaoye Luo, Linling Li, Wanlin Liu, Xuexue Rao, Meiyan Li, Xin Zhao, Rongqiao Li, Xiaodan Wang, Shuyi Qiu, Anupama Bose   +9 more
wiley   +1 more source

In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models

Food Chemistry: X
The volatile organic compounds (VOCs) in wines of ‘Dornfelder’ (DF), ‘Petit Verdot’ (PV), ‘Pinot Noir’ (PN), ‘Sangiovese’ (SV) and ‘Malbec’ (MB) were analyzed using an E-nose, HS-SPME-GC–MS and HS-GC-IMS.
Rui Xie, Jiawen Liu, Yutao Li, Yong Chen, Tian Shen, Meilong Xu, Yanlun Ju, Yulin Fang, Zhenwen Zhang   +8 more
doaj   +1 more source

Effect of Varying Freeze-Thaw Cycles on Volatile Compounds in Roast Duck: An Investigation Using Headspace-Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis [PDF]

To definite the effect of varying freeze-thaw cycles on the aroma characteristics of roast duck, its volatile compounds were analyzed by sensory evaluation, electronic nose, and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined ...
GAO Ziwu, HE Jinhua, HOU Xinning, XU Anqi, ZHANG Dequan, WANG Zhenyu
core   +1 more source

Characterization of Biodegraded Ignitable Liquids by Headspace-Ion Mobility Spectrometry [PDF]

, 2020
The detection of ignitable liquids (ILs) can be crucial when it comes to determining arson cases. Such identification of ILs is a challenging task that may be affected by a number of factors.
Aliaño González, María José, Fernández Barbero, Gerardo, Ferreiro González, Marta, Palma Lovillo, Miguel, Pérez Calle, José Luis   +4 more
core   +1 more source

Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA [PDF]

, 2022
10 Páginas.-- 1 Tabla.-- 7 FigurasAlgae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composition of algae
Bi, Shi Jie, Jiang, Xiao-Ming, Li, Zhao-Jie, Velasco, Joaquín, Wang, Xiao Han, Wen, Yun Qi, Xu, Li Li, Xue, Chang Hu, Xue, Qian Qian, Xue, Yong, Zhang, Hong Wei   +10 more
core   +1 more source

Impact of the kinetics of circulating anti‐BCMA CAR‐T cells and normal lymphocytes on the outcome of MM patients

HemaSphere, Volume 9, Issue 12, December 2025.
Abstract Chimeric antigen receptor (CAR)‐T‐cell therapy has improved response rates in relapsed/refractory multiple myeloma (RRMM), yet long‐term disease control remains limited, with only 20% of patients remaining progression‐free at 5 years. Therefore, identifying early predictors of treatment success is critical.
Sara Gutiérrez‐Herrero, Lourdes Martín‐Martín, María Herrero‐García, Borja Puertas, Eduarda da Silva Barbosa, María Victoria Mateos, Lucía López‐Corral, Verónica González‐Calle, Beatriz Rey‐Búa, Ana África Martín‐López, Estefanía Pérez‐López, Fermín Sánchez‐Guijo, Miriam López‐Parra, Noemí Puig, Alberto Orfao, on behalf of the INCAR and Euroflow Consortium   +15 more
wiley   +1 more source

Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test [PDF]

A particular aspect of quality control of virgin olive oil (VOO) is the mandatory application, together with chemical and instrumental determinations, of a standardized and official method for sensory assessment.
Ilaria Grigoletto, Enrico Casadei, Filippo Panni, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Diego Luis García-González, Francesca Focante, Angela Felicita Savino, Stefania Carpino, Tullia Gallina Toschi   +10 more
core   +2 more sources