Results 21 to 30 of about 11,383 (244)

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF)
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +2 more sources

Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS-SPME-GC-O-MS and HS-GC-IMS Technology Coupled with OAV. [PDF]

Foods
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first ...
Tang K, Chen C, Liu Y, Li S, Luo Y, Chen X, Wu Z.   +6 more
europepmc   +2 more sources

Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS [PDF]

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDSingle cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti.
Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Luciano Pollastri, Filippo Panni, Enrico Valli, Maria Gabriella Di Serio   +6 more
openalex   +5 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   +2 more sources

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +2 more sources

Insights into VOCs variation derived from Chinese black truffles (<i>Tuber indicum</i>) between grades via <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (
Luo Y, Ouyang L, Zhang S, Wang Y, Yao P, Liu Y, Chen X, Yuan L, Wu Z.   +8 more
europepmc   +2 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   +2 more sources

Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors. [PDF]

Food Chem X
Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR).
Chen X, Shi J, Yan Y, Zhang G, Peng L, Yang B, Hu B.   +6 more
europepmc   +3 more sources

Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics. [PDF]

Front Nutr
Introduction Chili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds. Methods This study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium ...
Zhao S, Zhang M, Ran Y, Yang Z, Dong R, He L, Jin W, Abd El-Aty AM.   +7 more
europepmc   +2 more sources

Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Food Chem X
The effects of jujube pretreatment at different roasting temperatures (80–160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC–MS, and sensory analysis.
Li B, Mu Q, Guo H, Jia W, Zhang M, Liu Y, Jin X.   +6 more
europepmc   +2 more sources