Results 11 to 20 of about 11,383 (244)

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
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf ...
Liu X, Huang M, Tang W, Li Y, Li L, Xie J, Li X, Dong F, Wang M.   +8 more
europepmc   +4 more sources

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
Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear.
Zhai E, Zhang J, Zhu J, Zhou R, Niu Y, Xiao Z.   +5 more
europepmc   +4 more sources

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

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   +5 more sources

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics. [PDF]

Food Chem X
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM).
Ping C, Liu Y, Bi J, Cai X, Li X, Qiao M.   +5 more
europepmc   +3 more sources

HS–GC–IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in Steamed Polygonatum cyrtonema Hua at Different Production Stages [PDF]

Journal of Analytical Methods in Chemistry
Headspace-gas chromatography-ion migration spectrometry (HS–GC–IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different production stages of steaming Polygonatum cyrtonema Hua.
Bingbing Shen, Rongrong Zhou, Jia Lao, Jian Jin, Wei He, Xin Zhou, Hao Liu, Jing Xie, Shuihan Zhang, Can Zhong   +9 more
doaj   +4 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

Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS [PDF]

Molecules, 2022
Volatile components are important active ingredients of Rutaceae. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was used to study the volatile compounds of Qu Aurantii Fructus, and a total of 174 peaks were detected, 102 volatile organic compounds (131 peaks) were identified.
Cuifen Fang, Jia He, Qi Xiao, Bilian Chen, Wenting Zhang   +4 more
openalex   +4 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

Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS [PDF]

Foods, 2021
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach. Differences in volatile compounds of T.
Mengqi Li, Hanting Du, Songyi Lin
openalex   +4 more sources