Food Science &Nutrition, Volume 13, Issue 7, July 2025.The volatilome of Hass avocado peel, pulp, and seed was characterized using HS‐SPME‐GC–MS, revealing 87 VOCs with tissue‐specific profiles. Terpenes dominated the seed, while esters and aldehydes were more abundant in the pulp, and oxygenated terpenes were prominent in the peel.
Juan Pablo Betancourt Arango +3 more
wiley +1 more source
MoleculesThe 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 +11 more
doaj +1 more source
SERS‐Based Vapor‐Phase Sensing of Hazardous Molecules: Recent Developments and Opportunities
CleanMat, Volume 2, Issue 2, Page 127-154, June 2025.Since its discovery, SERS has gained rapid attention in molecular detection due to its high sensitivity and trace‐level sensing capabilities. It holds significant features in the detection of molecules in a vapor phase. Recently, vapor‐phase molecular detection has gained extensive importance in human‐associated fields like environmental monitoring ...
V. S. Vendamani +4 more
wiley +1 more source
Food Chemistry: XArmillaria 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 +6 more
doaj +1 more source
Fingerprint analysis of volatile organic compounds in different varieties ofcoffee beans by gas chromatography-ion mobility spectrometry [PDF]
Zhongguo niangzaoIn 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
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. [PDF]
peer reviewed[en] BACKGROUD: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M.
Hou, Chengli +6 more
core +1 more source
Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time [PDF]
, 2022 Mustapha Muhammad Nasiru +11 more
openalex +1 more source
A Comprehensive Review of VOCs as a Key Indicator in Food Authentication
eFood, Volume 6, Issue 3, June 2025.This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang +11 more
wiley +1 more source
Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry [PDF]
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) were ...
Hailan SUN +5 more
core +1 more source
Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology [PDF]
To investigate the flavor composition and characteristics of air-dried jerkies that are confused and difficult to distinguish with naked eye on the market, electronic nose (E-Nose) combined with headspace-gas chromatography-ion mobility spectrometry (HS ...
Bei XUE +5 more
core +1 more source