Results 141 to 150 of about 2,023 (165)

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

Food Research International, 2021
The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid ethyl ester was highest in all of the raw samples.
Xiaojing, Fan, Xin, Jiao, Jinguang, Liu, Meng, Jia, Chris, Blanchard, Zhongkai, Zhou   +5 more
openaire   +2 more sources

Hs-Gc-Ims Identification of Volatile Aromatic Compounds of Freshly-Cooked Rice Packaged with Different Disposable Lunchboxes

SSRN Electronic Journal, 2022
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during ...
Yi, Hu, Xianglong, Zhou, Changying, Hu, Wenwen, Yu   +3 more
openaire   +2 more sources

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Food Research International, 2020
Changes in the volatile components of dry-cured fish during storage at 4 ℃ and 25 ℃ were investigated by HS-GC-IMS fingerprinting combined with principal component analysis (PCA). Topographic plots were used to establish the fingerprints of flavor substances, and 32 signal peaks were identified that corresponded to 22 compounds, mainly aldehydes ...
Qi, Zhang, Yicheng, Ding, Saiqi, Gu, Shichen, Zhu, Xuxia, Zhou, Yuting, Ding   +5 more
openaire   +2 more sources

Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS‐GC‐IMS with PCA

Journal of Food Science, 2022
Abstract Volatile flavor compounds determine the holistic, unique, sensory characteristic of fermented food. The characteristic volatiles across the fermentation process of Dongbei Suancai (DS) were investigated by headspace‐gas chromatography ...
Yanqiu Han, Chen Wang, Xiaoli Zhang, Xiao Li, Ya Gao   +4 more
openaire   +2 more sources

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Analytical Methods
In this work, HS-GC-IMS combined with multivariate modeling was used to characterize the PGI garlic source.
Ya-Wei Cui, Ling-Xiao Liu, Le-Yi Zhang, Jun Liu, Cui-Juan Gao, Yun-Guo Liu   +5 more
openaire   +2 more sources

Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling

Analytical and Bioanalytical Chemistry, 2017
A prototype gas chromatography-ion mobility spectrometry (GC-IMS) system, hyphenating temperature-ramped headspace GC to a modified drift time IMS cell, was evaluated and compared to a conventional, isothermal capillary column (CC)-IMS system on the example of the geographical differentiation of extra virgin olive oils (EVOO) from Spain and Italy.
Natalie Gerhardt, Markus Birkenmeier, Daniel Sanders, Sascha Rohn, Philipp Weller   +4 more
openaire   +2 more sources

HS-GC-IMS couples with convolutional neural network for Burkholderia gladioli pv. Cocovenenans detection in Auricularia Auricula

Food Chemistry
The shortage in early detection methods for the pathogen Burkholderia gladioli pv. cocovenenans (BGC) and its toxin bongkrekic acid rises the risk for food poisoning. Combining Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) with convolutional neural network, we established a HS-GC-IMS-VGGNet architecture for the detection of BGC in ...
Chen Niu, Mincheng Zhao, Qinglin Sheng, Yuanchun Wu, Zihan Song, Jianping Wei, Yahong Yuan, Tianli Yue   +7 more
openaire   +3 more sources

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Food Chemistry, 2019
The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed.
Mengqi Li, Ruiwen Yang, Hao Zhang, Silu Wang, Dong Chen, Songyi Lin   +5 more
openaire   +2 more sources

Discrimination of coal geographical origins through HS-GC-IMS assisted with machine learning algorithms in larceny case

Journal of Chromatography A
The process of globalization and industrialization has resulted in a rise in the theft of coal and other related products, thereby becoming a focal point for forensic science. This situation has engendered an escalated demand for effective detection and monitoring technologies. The precise identification of coal trace evidence presents a challenge with
Wenhui Lu, Chunli Ding, Mingshuo Zhu
openaire   +2 more sources

Headspace‐Gaschromatographie‐Ionenmobilitätsspektrometrie (HS‐GC‐IMS) für non‐targeted VOC‐profiling von fermentierten Milchprodukten

Lebensmittelchemie, 2021
C. Capitain, M. Berzak, F. Nejati, S. Junne, P. Neubauer, P. Weller   +5 more
openaire   +1 more source