Results 191 to 200 of about 11,383 (244)

Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC-MS. [PDF]

Food Chem X
Li W, Zi L, Xu N, Yang H, Dong S, Qin F, Guo L.   +6 more
europepmc   +1 more source

Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies [PDF]

Cecchi, Lorenzo, Digiglio, Irene, Melani, Fabrizio, Mulinacci, Nadia, Ugolini, Tommaso, Zanoni, Bruno   +5 more
core   +1 more source

Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS. [PDF]

Foods
Yang Z, Li J, Guo X.
europepmc   +1 more source

Effects of Zygosaccharomyces Rouxii on Metabolites and Volatile Substances During the Fermentation of Jujube Beverage Based on Lc-Ms, Hs-Gc-Ims and Et Analysis

Peixing Ren, Xiaojing Zheng, Ruirui Dao, Tian Jia, Shuang Wu, Hui Zhu, Lili Wang, Mengjun Liu, Zhihui Zhao   +8 more
openalex   +1 more source

Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed. [PDF]

Molecules
Sun B, Yan Y, Ma M, Wen J, He Y, Sun Y, Yuan P, Xu P, Yang Y, Zhao Z, Cao L, Lu W.   +11 more
europepmc   +1 more source

Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation

Cuiping Yan, Yong Liu, Jianlong Wang
openalex   +1 more source

Mechanism of Quality Formation in Aged Citri Reticulatae Pericarpium: A Multi-omics Study Integrating HS-SPME-GC-MS, HS-GC-IMS, E-nose, and Microbiome Analysis

Jing Zhang, Yanhui Zhang, Ben Li, C Chen, Shiru Jia, Qian Liu   +5 more
openalex   +1 more source

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China. [PDF]

Curr Res Food Sci
Chi X, Zhang Y, Zheng N, Wang J, Liu H.
europepmc   +1 more source

Identification of Characteristic Volatile Compounds In  Artemisiae Argyi  Levl. Et Vant. From Diverse Origins Using E-Nose and Hs-Gc-Ims

Rui Ma, Ruiying Zhang, Weimeng Feng, Xiuyu Liu, Conglong Lian, Jun Liu, Jingfan Yang, Xinjing Gui, suiqing chen   +8 more
openalex   +1 more source

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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.
Xiaojing Fan, Xin Jiao, Jinguang Liu, Meng Jia, C. Blanchard, Zhongkai Zhou   +5 more
semanticscholar   +3 more sources