Results 21 to 30 of about 2,023 (165)

HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis. [PDF]

Molecules
The volatile organic compounds of six spices, including black pepper, dried ginger, cinnamon, fennel, clove, and zanthoxylum, were analyzed by gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA) and Euclidean distance.
Gao Q, Zhang Q, Wang C, Geng X, Hua M, Li N, Dai Y, Zhang Y, Zhou Q.   +8 more
europepmc   +4 more sources

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS. [PDF]

Curr Res Food Sci
Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 206 and 186 samples of fresh and stored sorghums respectively with three major types in Baijiu industry. The fingerprints showed the differences of volatile compounds among fresh sorghum types by qualitative analysis and artificial recognition.
Liu M, Yang Y, Zhao X, Wang Y, Li M, Wang Y, Tian M, Zhou J.   +7 more
europepmc   +4 more sources

Investigating the Impact of Origins on the Quality Characteristics of Celery Seeds Based on Metabolite Analysis through HS-GC-IMS, HS-SPME-GC-MS and UPLC-ESI-MS/MS [PDF]

Foods
Celery seeds contain various bioactive compounds and are commonly used as a spice and nutritional supplement in people’s daily lives. The quality of celery seeds sold on the market varies, and their regions of production are unclear. This study evaluated
Jun Yan, Lizhong He, Zhiwu Huang, Hong Wang, Li Yu, Weimin Zhu   +5 more
doaj   +2 more sources

Effects of Different Drying Methods on the Volatile Substances of Dictyophora rubrovolvata Based on HS-SPME-GC-MS and HS-GC-IMS [PDF]

Shipin gongye ke-ji
To investigate the impact of different drying methods on the volatile organic compounds (VOCs) of Dictyophora rubrovolvata, HS-SPME-GC-MS and HS-GC-IMS technologies were employed to analyze the aroma changes of the mushroom dried by four methods, which ...
Jiaqi CHEN, Jialin LI, Jichun ZHAO, Honghai LI, Jian MING   +4 more
doaj   +3 more sources

Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose [PDF]

Shipin gongye ke-ji
To explore the effects of different roasting conditions (roasting temperature: 100, 110, 120, 130, 140, 150 ℃ and roasting time: 15, 30, 60, 90, 120 min) on volatile organic compounds (VOCs) in roasted walnut kernels, the changing patterns of VOCs in ...
Ji MA, Kaiyang ZHU, Yuan CUI, Ting ZHANG, Wenge ZHAO, Shichun JI, Liang YUAN, Hongjie LEI, Huaide XU, Mei LI   +9 more
doaj   +3 more sources

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS [PDF]

Molecules, 2021
Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes.
Zhiling Wang, Yixin Yuan, Bo Hong, Xin Zhao, Zhaoyu Gu   +4 more
openaire   +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.
Li, Mengqi, Du, Hanting, Lin, Songyi
openaire   +3 more sources

Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry [PDF]

Shipin Kexue, 2023
In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion ...
HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli
doaj   +1 more source

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS

Foods, 2022
The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well.
Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu, Zheng Li   +11 more
doaj   +1 more source

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography [PDF]

, 2021
Evaluation of dry-cured Iberian ham quality is carried out by means of the sense of smell of experts and a percentage of these hams are discarded due to odour defects.
Arce, Lourdes, Callejón, Raquel M., Cardador Dueñas, María José, Martín Gómez, Andrés, Morales, M. Lourdes, Rodríguez-Estévez, V., Ríos-Reina, Rocío, Segura-Borrego, M. Pilar   +7 more
core   +1 more source