Results 121 to 130 of about 2,023 (165)

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +1 more source

Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA

Journal of Future Foods
Qianqian Jia, Yanrong Ma, Rui Zhang, Wenlu Bi, Deping Han, Sen Yang, Dingding Su   +6 more
openaire   +1 more source

Investigation on the Effect of Three Different Nonthermal Sterilization Methods on Volatile Organic Compounds in Safflower Using HS-GC-IMS. [PDF]

ACS Omega
Zou Y, Zhang X, Xiao W, Du Y, Li Y, Ai W, Huang D.   +6 more
europepmc   +1 more source

Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of <i>Camellia sinensis</i> cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning. [PDF]

Foods
Liu X, Huang M, Tang W, Li Y, Li L, Xie J, Li X, Dong F, Wang M.   +8 more
europepmc   +1 more source

Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS-SPME-GC-O-MS and HS-GC-IMS Technology Coupled with OAV. [PDF]

Foods
Tang K, Chen C, Liu Y, Li S, Luo Y, Chen X, Wu Z.   +6 more
europepmc   +1 more source

Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS. [PDF]

Food Chem X
Yang B, Wang W, Zhang J, Gao W, Fan L, Chitrakar B, Sang Y.   +6 more
europepmc   +1 more source

Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium Ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS. [PDF]

Molecules
Liu G, Duan H, Zheng Y, Guo J, Wang D, Yan W.   +5 more
europepmc   +1 more source

The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS. [PDF]

Food Chem X
Miao X, Li S, Liu Y, Li J, Dong X, Du M, Jiang P.   +6 more
europepmc   +1 more source

Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Foods
Shi Z, Li W, Chen Z, Peng Z, Ma M, Zhang J, Wu D, Xie G, Lu J.   +8 more
europepmc   +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. [PDF]

Foods
Liu X, Dong F, Li Y, Lu F, Wang B, Zhou T, Zhao D, Huang M, Wang F.   +8 more
europepmc   +1 more source