Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS. [PDF]
FoodsThis study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory ...
Sun Y +5 more
europepmc +2 more sources
Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS [PDF]
Food Chemistry: XThe volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled with gas ...
Bing Zhang +9 more
doaj +2 more sources
Freshness Assessment of Sweetpotatoes Based on Physicochemical Properties and VOCs Using HS‐GC‐IMS Combined With HS‐SPME‐GC‐MS Analyses [PDF]
Journal of food biochemistryThis study investigates the dynamic changes of volatile organic compounds (VOCs) during the storage of sweetpotatoes and their correlation with freshness, providing guidance for quality evaluation.
Xiaowei Wu +11 more
semanticscholar +2 more sources
Differences in Volatile Organic Compounds in Rhizoma gastrodiae (Tian Ma) of Different Origins Determined by HS-GC-IMS. [PDF]
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.
Duan H, Zhou Y, Wang D, Yan W.
europepmc +4 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-jiTo 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 +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-jiTo 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 +9 more
doaj +3 more sources
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium Ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS. [PDF]
MoleculesChrysanthemums and wild chrysanthemums are herbs with high application value. As edible plants of the Asteraceae family, they have good antioxidant, anti-inflammatory and hepatoprotective properties.
Liu G +5 more
europepmc +2 more sources
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS. [PDF]
Food Chem XTo improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced.
Miao X +6 more
europepmc +2 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]
FoodsCelery 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 +5 more
doaj +2 more sources