Results 11 to 20 of about 2,023 (165)

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation [PDF]

Frontiers in Nutrition
To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas ...
Jiawei Qi, Jiawei Qi, Jie Li, Zihan Liu, Xuemei Yang, Tingting Qi, Guoqin Wei, Juanxia Yang, Cheng Liu   +8 more
doaj   +5 more sources

Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning [PDF]

Food Chemistry: X
With the rising demand of saffron, it is essential to standardize the confirmation of its origin and identify any adulteration to maintain a good quality led market product.
Yingjie Lu, Chi Zhang, Kunmiao Feng, Jie Luan, Yuqi Cao, Khalid Rahman, Jianbo Ba, Ting Han, Juan Su   +8 more
doaj   +5 more sources

Effects of Billet-Making Methods on Volatile Flavor Components of Sanhua Plum Fruit Billets Based on Headspace-Gas Chromatography-Ion Mobility Spectroscopy and Electronic Nose [PDF]

Shipin gongye ke-ji, 2023
In order to investigate the effect of billet-making methods on the volatile components of the Sanhua plum fruit billets, electronic nose and headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) were used to analyze and compare the volatile ...
Xueyu SHEN, Chongguang CHEN, Meiyuan GUO, Fei WANG, Wei HUANG   +4 more
doaj   +3 more sources

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches [PDF]

Food Chemistry: X
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders.
Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan   +4 more
doaj   +2 more sources

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS [PDF]

Food Chemistry: X
Xenia effect significantly influences fruit quality, with underexplored impacts on pear aroma. This study systematically evaluated eight cultivars' effects on ‘Starkrimson’ pears using electronic nose (E-nose), headspace-gas chromatography-ion mobility ...
Fengli Zhou, Azheng Wang, Xue Wang, Congcong Wang, Jing Zhao, Wenjing Cao, Rui Zhai, Chengquan Yang, Zhigang Wang, Lingfei Xu   +9 more
doaj   +2 more sources

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC–MS and HS-GC-IMS [PDF]

Food Chemistry: X
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC–MS and HS-GC-IMS. Esters and aldehydes were found to be the main volatile compounds of guava.
Lirong Xu, Meifan Pan, Xuemei Cheng, Zitong Liu, Beilei Pang, Ruiqi Zhang, Yifan Liu, Qin Wang   +7 more
doaj   +2 more sources

Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS [PDF]

Foods
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic
Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao   +9 more
doaj   +2 more sources

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation. [PDF]

Food Chem X
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were
Zheng L, Wang S, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z.   +6 more
europepmc   +4 more sources

Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS [PDF]

Food Chemistry: X
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled with gas ...
Bing Zhang, Siman Zheng, Mingquan Huang, Qiang Wu, Wei Dong, Jihong Wu, Hongqin Liu, Dongrui Zhao, Yougui Yu, Jinchen Li   +9 more
doaj   +2 more sources

Differences in Volatile Organic Compounds in Rhizoma gastrodiae (Tian Ma) of Different Origins Determined by HS-GC-IMS. [PDF]

Molecules, 2023
Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA) were used to compare the differences in volatile organic compounds (VOCs) of Rhizoma gastrodiae (Tian Ma) from six different origins in Yunnan, Sichuan, Shaanxi, Anhui, Hubei, and Guizhou.
Duan H, Zhou Y, Wang D, Yan W.
europepmc   +4 more sources