Results 31 to 40 of about 561,031 (183)

Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS [PDF]

Foods
Ginseng is an important plant with both medicinal and edible values, which are widely used after thermal processing. To investigate the effects of autoclaving on the flavor of fresh ginseng, electronic nose (E-nose), headspace–gas chromatography–ion ...
Junshun Zhang, Yuqi Li, Juanjuan Luo, Suwan Lu, Qishun Zhu, Linlin Yin, Shoubao Yan   +6 more
doaj   +2 more sources

Comprehensive Analysis of Volatile Flavor Components in ‘Hujing Milu’ Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS [PDF]

Foods
To explore the characteristic volatile compounds of ‘Hujing Milu’ peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography–ion ...
Yiying Wang, Linshu Jiao, Yiran Gui, Wei Zhao, Lanlan Chen, Xiaolong Chen, Jian Chen, Yong Li, Lixiao Song, Xiangyang Yu   +9 more
doaj   +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

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

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

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, Qi, Zhang, Qiang, Wang, Chunliang, Geng, Xue, Hua, Min, Li, Nianhong, Dai, Yanpeng, Zhang, Yan, Zhou, Qian   +8 more
openaire   +4 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: X
The 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, Siman Zheng, Mingquan Huang, Qiang Wu, Wei Dong, Jihong Wu, Hongqin Liu, Dongrui Zhao, Yougui Yu, Jinchen Li   +9 more
doaj   +2 more sources

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

Food Chemistry: 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, Xiaoying, Shi, Jiazhou, Yan, Yonggang, Zhang, Gang, Peng, Liang, Yang, Bingyue, Hu, Benxiang   +6 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

Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case

Foods, 2020
Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil ...
María García-Nicolás, Natalia Arroyo-Manzanares, Lourdes Arce, Manuel Hernández-Córdoba, Pilar Viñas   +4 more
doaj   +1 more source

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Food Chemistry: X, 2023
The adulteration of soymilk (SM) into raw bovine milk (RM) to gain profit without declaration could cause a health risk. In this study, electronic nose (E-nose) and headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) were applied to ...
Huaixiang Tian, Juanjuan Xiong, Shuang Chen, Haiyan Yu, Chen Chen, Juan Huang, Haibin Yuan, Xinman Lou   +7 more
doaj   +1 more source