Results 21 to 30 of about 561,031 (183)

Volatile organic compound profiling by HS-GC-IMS for vaginal infection identification [PDF]

Frontiers in Cellular and Infection Microbiology
Background Bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC) are common vaginal infections; however, the existing techniques for diagnosing these infections are often subjective and inefficient. This study examined the ability of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to ...
Peng Liu, Haiyan Zhou, Rongguo Li, Xiaodi Chen   +3 more
openaire   +2 more sources

Interpretable machine learning for the grade prediction of strong flavor yuanjiu (crude Baijiu) based on HS-GC-IMS [PDF]

Food Chemistry: X
The complexity of the Baijiu matrix makes it a key challenge to map specific flavor compounds to Baijiu grading. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and machine learning (ML) techniques were combined to explore the grade ...
Jia Ouyang, Jinsong Zhao, Mingquan Huang, Hongqin Liu, Baoguo Sun, Jihong Wu, Hehe Li, Dongrui Zhao   +7 more
doaj   +2 more sources

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Molecules, 2020
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor.
Heting Qi, Shenghua Ding, Zhaoping Pan, Xiang Li, Fuhua Fu   +4 more
doaj   +2 more sources

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation. [PDF]

Front Nutr
To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas ...
Qi J, Li J, Liu Z, Yang X, Qi T, Wei G, Yang J, Liu C.   +7 more
europepmc   +2 more sources

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers [PDF]

Frontiers in Plant Science
The combination of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and sensory evaluation technique was employed to detect and analyze the volatile organic compounds (VOCs) in jujube flowers at different developmental stages across various varieties, and to compare them with other plant flowers known for their characteristic aromas ...
Ren, Peixing, Dao, Ruirui, Wang, Lili, Muhammad, Noor, Sang, Yaxin, Liu, Mengjun, Zhao, Zhihui   +6 more
openaire   +3 more sources

Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS [PDF]

Foods
This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace–gas chromatography–ion mobility spectrometry (HS-GC-
Zhiqiang Shi, Qing Li, Chen Xia, Yan Wan, Kun Hu, Zhiming Hu, Shengnan Zhong, Yuhan Yang, Yongqing Zhu, Peng Wei, Ke Li   +10 more
doaj   +2 more sources

Differences in Volatile Organic Compounds in Rhizoma gastrodiae (Tian Ma) of Different Origins Determined by HS-GC-IMS

Molecules, 2023
Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA) were used to compare the differences in volatile organic compounds (VOCs) of Rhizoma gastrodiae (Tian Ma) from six different origins in Yunnan, Sichuan, Shaanxi, Anhui, Hubei, and Guizhou.
Hao Duan, Yaxi Zhou, Diandian Wang, Wenjie Yan   +3 more
openaire   +4 more sources

Characteristic Constituents of Maocangzhu and Beicangzhu Revealed Using Electronic Nose, Electronic Tongue, HS-GC-IMS, and UPLC-Orbitrap Technologies. [PDF]

Molecules
Atractylodis Rhizoma is an important traditional Chinese medicinal material derived from two botanical origins, Maocangzhu (MCZ) and Beicangzhu (BCZ), which are difficult to distinguish by conventional morphological identification because of their ...
Zhang H, Qu Z, Wang F, Han Y, Li Y.
europepmc   +2 more sources

Towards “greener” strategies in quality control: rapid volatilomics of cocoa based on HS-GC-IMS and machine learning [PDF]

Analytical and Bioanalytical Chemistry
Gas chromatography-ion mobility spectrometry (GC-IMS) has emerged as a powerful analytical platform in quality control of food, beverages, and flavor products. The technology allows for point-of-care application without the need for sample preparation, which makes it advantageous in resource-limited and equipment-hostile environments.
Lukas Bodenbender, Sascha Rohn, Hadi Parastar, Katrin Sinderhauf-Gacioch, Philipp Weller   +4 more
openaire   +3 more sources

Comparative analysis of the aroma characteristics of Armillaria luteo-virens under different cooking methods by HS-SPME-GC–MS and HS-GC-IMS [PDF]

Food Chemistry: X
Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC–MS and HS-GC-IMS.
Lirong Xu, Yani Zhang, Lingyun Qu, Zitong Liu, Meifan Pan, Beilei Pang, Yingying Yan   +6 more
doaj   +2 more sources