Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils [PDF]
Olive oil production plays a key role in the Albanian economy, with considerable potential for expansion in global markets. This study characterizes two monovarietal Kalinjot extra virgin olive oils, the country's most common cultivar.
Barbieri S. +7 more
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Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis [PDF]
BackgroundHulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor.MethodsIn this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province ...
Bing Yang +8 more
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Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS [PDF]
In order to explore the effects of different production processes (cold pressing, leaching, and their combination) on the quality and flavor of soybean oil of third grade, the physicochemical properties and fatty acid composition of the three soybean ...
WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao
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AgricultureTo 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 spectrometry (HS-GC-IMS)
Yinge Chen +5 more
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Research Progress in the Application of Gas Chromatography-Ion Mobility Spectrometry in Food Authentication [PDF]
Gas chromatography-ion mobility spectrometry (GC-IMS) is a sensitive analytical technology for the detection, identification and monitoring of trace substances in different matrices, which enables secondary rapid separation and high-precision qualitative
ZHANG Biying, SUI Yumeng, ZHANG Xin, LI Yongjie, KONG Baohua, LIU Haotian, CHEN Qian
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FoodsChilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study.
Xingdong Wang +11 more
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Food Chemistry: XTo investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang +5 more
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Study on fermentation kinetics, antioxidant activity and flavor characteristics of Lactobacillus plantarum CCFM1050 fermented wolfberry pulp [PDF]
As a superfruit, wolfberry has extremely high nutritional value, and how to enhance the accessibility of its nutrients is the core of current research. This study focused on exploring the kinetic model of Lactobacillus plantarum CCFM1050 fermentation of ...
Hailong Liu +5 more
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Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS [PDF]
Zhihua Wang +8 more
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