Results 201 to 210 of about 11,383 (244)

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2023
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS).
Bo-Nan Xi, Jing-Jing Zhang, Xiao Xu, Cong Li, Yu Shu, Yu Zhang, Xuanming Shi, Yehua Shen   +7 more
semanticscholar   +1 more source

Hs-Gc-Ims Identification of Volatile Aromatic Compounds of Freshly-Cooked Rice Packaged with Different Disposable Lunchboxes

SSRN Electronic Journal, 2022
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during ...
Yi, Hu, Xianglong, Zhou, Changying, Hu, Wenwen, Yu   +3 more
openaire   +2 more sources

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Food Research International, 2020
Changes in the volatile components of dry-cured fish during storage at 4 ℃ and 25 ℃ were investigated by HS-GC-IMS fingerprinting combined with principal component analysis (PCA). Topographic plots were used to establish the fingerprints of flavor substances, and 32 signal peaks were identified that corresponded to 22 compounds, mainly aldehydes ...
Qi, Zhang, Yicheng, Ding, Saiqi, Gu, Shichen, Zhu, Xuxia, Zhou, Yuting, Ding   +5 more
openaire   +2 more sources

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.

Food Chemistry, 2020
The variations in flavor substances across the different stages of fermented soybean whey tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA).
Yang Yang, B. Wang, Yuzhuo Fu, Yanguo Shi, Feng‐lian Chen, Huanan Guan, Linlin Liu, Chun-yan Zhang, Peng Zhu, Y. Liu, N. Zhang   +10 more
semanticscholar   +1 more source

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

LWT, 2021
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility ...
Jiahui Chen, Lina Tao, Ting Zhang, Jing-Jing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong   +8 more
semanticscholar   +1 more source

Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS.

Food Research International
Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study examined changes in the volatile organic compounds (VOCs) in fruits stored ...
Sihui Guan, Fei Yang, Jinxiao Yao, Chaochao Liu, Rongqing Wang, M. Ruan, Z. Yao, Chenxu Liu, Hongjian Wan, Zhimiao Li, Ming Diao, Yuan Cheng   +11 more
semanticscholar   +1 more source

Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS‐GC‐IMS with PCA

Journal of Food Science, 2022
Abstract Volatile flavor compounds determine the holistic, unique, sensory characteristic of fermented food. The characteristic volatiles across the fermentation process of Dongbei Suancai (DS) were investigated by headspace‐gas chromatography ...
Yanqiu Han, Chen Wang, Xiaoli Zhang, Xiao Li, Ya Gao   +4 more
openaire   +2 more sources

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.

Food Chemistry
Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT.
Di Zhang, Yujie Huang, Xiaofei Fan, Xiaoxiong Zeng   +3 more
semanticscholar   +1 more source

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

Analytical Methods
In this work, HS-GC-IMS combined with multivariate modeling was used to characterize the PGI garlic source.
Ya-Wei Cui, Ling-Xiao Liu, Le-Yi Zhang, Jun Liu, Cui-Juan Gao, Yun-Guo Liu   +5 more
openaire   +2 more sources

Unraveling the generation mechanism of volatile compounds in intermittent microwave-dried anchovies via HS-GC-IMS and MMSE-GC-MS.

Journal of Food Science
The mechanism of aroma formation in anchovies via various intermittent microwave drying counts were revealed by the associated variations of flavor precursors compounds and volatile compounds.
Jian Shi, Ting Zhou, Naiyong Xiao, Mingyu Yin, Shangkun Li, Xingxiang Jiang, Yurui Zhang, Jianrong Ma, Zhihui Liu, Wenzheng Shi   +9 more
semanticscholar   +1 more source