Results 11 to 20 of about 561,031 (183)

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   +3 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   +3 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   +3 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   +3 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. However, a rapid and reliable strategy for identifying the adulteration saffron is still lacks.
Lu, Y, Zhang, C, Feng, K, Luan, J, Cao, Y, Rahman, K, Ba, J, Han, T, Su, J   +8 more
europepmc   +6 more sources

Unraveling the volatile profile and bioactivity of Zhoupigan (Citrus reticulata cv. Manau Gan) essential oil via HS-GC-IMS and HS-SPME-GC-MS: a comprehensive evaluation of different extraction techniques [PDF]

Frontiers in Nutrition
IntroductionZhoupigan (Citrus reticulata cv. Manau Gan), also known as Zangju or Shitougan, is a distinctive Chinese citrus resource valued for both traditional medicinal uses and food flavoring, and is notably rich in essential oils (EOs).
Huanhuan Xu, Huanhuan Xu, Jialiang Zou, Jialiang Zou, Xuelian Gan, Xuelian Gan, Fu Wang, Fu Wang, Lin Chen, Lin Chen, Hongping Chen, Hongping Chen, Yuan Hu, Yuan Hu, Youping Liu, Youping Liu   +15 more
doaj   +4 more sources

Differential Analysis of Non-Volatile and Volatile Organic Compounds in Lonicerae japonicae Flos Across Four Geographical Origins of China Using HS-GC-IMS, HS-SPME-GC-MS, UPLC-Q-TOF-MS, and Multivariate Statistical Methods [PDF]

Molecules
Geographical origin constitutes one of the key factors that exert an influence on chemical compounds of Lonicerae japonicae flos (LJF). The present research was designed to explore differences among volatile organic compounds (VOCs) and non-VOCs among ...
Xiaobei Ning, Heng Lu, Lili Li, Minmin Zhang, Yujuan Jiang, Ibragimov Aziz Bakhtiyarovich, Xiao Wang, Iftikhar Ali, Wenhua Ji   +8 more
doaj   +3 more sources

Rapid Detection of Antibiotic Mycelial Dregs Adulteration in Single-Cell Protein Feed by HS-GC-IMS and Chemometrics [PDF]

Foods
Single-cell protein feed (SCPF) is an important supplement to protein feed materials, but its authenticity is often affected by antibiotic mycelial dregs (AMD). Headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS), integrated with chemometrics, was utilized to differentiate nucleotide residue (NR), three AMDs, and adulterated samples with
Yuchao Feng, Yang Li, Wenxin Zheng, Decheng Suo, Ping Gong, Xiaolu Liu, Xia Fan   +6 more
europepmc   +5 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   +3 more sources

Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS [PDF]

Food Science of Animal Products, 2023
The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography ...
Zijiang Yang, Ying He, Guozhou Liao, Xilin Ding, Donglin Lü, Lihong Zhang, Mei Tian, Changrong Ge, Guiying Wang   +8 more
doaj   +2 more sources