Results 141 to 150 of about 561,031 (183)

Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches. [PDF]

Foods
Li Z, Gao Z, Li C, Wu Y, Xia Y, Ni L, Yan J, Hu Y, Wang D, Niu Z, Cao C, Tian H, Liu X.   +12 more
europepmc   +1 more source

Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Wu S, Chen B, Wang X, Wang C, Hu Y, Cai X, Zhang Y, Qiao Y.   +7 more
europepmc   +1 more source

Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis. [PDF]

Foods
Zhai E, Zhang J, Zhu J, Zhou R, Niu Y, Xiao Z.   +5 more
europepmc   +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

Insights into VOCs variation derived from Chinese black truffles (<i>Tuber indicum</i>) between grades via <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Luo Y, Ouyang L, Zhang S, Wang Y, Yao P, Liu Y, Chen X, Yuan L, Wu Z.   +8 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

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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.
Ruiwen Yang
exaly   +3 more sources

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