Results 101 to 110 of about 561,031 (183)

Detection and Comparison of Volatile Organic Compounds in Four Varieties of Hawthorn Using HS-GC-IMS

Separations
Hawthorn is a type of natural food with significant medicinal and nutritional properties; it has been listed in the “Both Food and Drug” list by the Chinese Ministry of Health Item List since 1997. However, hawthorn varieties have complex origins, and there are significant differences in the content, type, and medicinal efficacy of the chemically ...
Zhu, Lijun, Ou, Feilin, Xiang, Yun, Wang, Bin, Mao, Yingchao, Zhu, Lingfeng, Zhang, Qun, Lei, Chang   +7 more
openaire   +2 more sources

Comparative Analysis of Volatile Compounds in the Flower Buds of Three Panax Species Using Fast Gas Chromatography Electronic Nose, Headspace-Gas Chromatography-Ion Mobility Spectrometry, and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Multivariate Statistical Analysis

Molecules
The flower buds of three Panax species (PGF: P. ginseng; PQF: P. quinquefolius; PNF: P. notoginseng) widely consumed as health tea are easily confused in market circulation. We aimed to develop a green, fast, and easy analysis strategy to distinguish PGF,
Yang Yue, Jiaxin Yin, Jingyi Xie, Shufang Wu, Hui Ding, Lifeng Han, Songtao Bie, Wen Song, Ying Zhang, Xinbo Song, Heshui Yu, Zheng Li   +11 more
doaj   +1 more source

Nontargeted Volatile Metabolite Screening and Microbial Contamination Detection in Fermentation Processes by Headspace GC-IMS

Gas chromatography combined with ion mobility spectrometry (GC-IMS) is a powerful separation and detection technique for volatile organic compounds (VOC). This combination is characterized by exceptionally low detection limits in the low ppbv range, high
Philipp Weller (3188676), Sascha Rohn (441006), Manuel Weber (1491010), Joscha Christmann (8114777)   +3 more
core   +1 more source

Fingerprint analysis of volatile organic compounds in different varieties ofcoffee beans by gas chromatography-ion mobility spectrometry [PDF]

Zhongguo niangzao
In this study, the volatile flavor substances of 4 different varieties of raw coffee beans (A1, B1, C1, D1) and the 4 roasted coffee beans (A2, B2, C2, D2) were tested and analyzed by headspace gas chromatography (HS-GC)-ion migration spectrometry (IMS),
YANG Li, YANG Weixing, LI Xi, FAN Zhuqing, LI Huajian, LI Xueling
doaj   +1 more source

Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose

To investigate the source of the bitter almond taste in whole corn silage (WPCS), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion migration ...
Nan Zheng, Yawei Zhang, Yuanqing Zhang, Yangdong Zhang, Yinge Chen, Lulu Wang   +5 more
core   +1 more source

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder

Food Chemistry: X
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound ...
Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao   +5 more
doaj   +1 more source

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves ...
Mingzheng Huang, Xiaohui Liu, Yucai Li, Taicen Zhou, Degang Zhao, Feifei Wang, Fu Lu, Botao Wang, Fabao Dong   +8 more
core   +1 more source

88th Annual Meeting of the Meteoritical Society 2026: Abstracts

Meteoritics &Planetary Science, Volume 61, Issue S1, Page S48-S551, August 2026.
wiley   +1 more source

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Food Chemistry: X
Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma   +6 more
doaj   +1 more source

Poster Sessions

HemaSphere, Volume 10, Issue S1, June 2026.
wiley   +1 more source