Deep Learning Techniques to Improve the Performance of Olive Oil Classification [PDF]
, 2020 The olive oil assessment involves the use of a standardized sensory analysis according to the “panel test” method. However, there is an important interest to design novel strategies based on the use of Gas Chromatography (GC) coupled to mass ...
Jurado Campos, Natividad +3 more
core +1 more source
Machine learning approaches over ion mobility spectra for the discrimination of ignitable liquids residues from interfering substrates [PDF]
, 2022 In arson fires, ignitable liquids (ILs) are frequently used to start combustion. For this reason, detecting IL residues (ILRs) at the fire scene is a key factor in fire investigation to determine whether a crime has been committed as well as to establish
Aliaño González, María José +4 more
core +1 more source
Food Chemistry: X, 2023 This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different ...
Hongyu Zhou +3 more
doaj +1 more source
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS [PDF]
, 2019 F. Panni +9 more
openaire +3 more sources
Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms [PDF]
, 2023 The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evaluate their acidity, density, total phenolic content, and antioxidant ...
Arlorio, Marco +9 more
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A Novel Method Based on Headspace-Ion Mobility Spectrometry for the Detection and Discrimination of Different Petroleum Derived Products in Seawater [PDF]
, 2021 The objective of the present study is to develop an optimized method where headspace-ion mobility spectrometry is applied for the detection and discrimination between four petroleum-derived products (PDPs) in water.
Aliaño González, María José +4 more
core +1 more source
Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue [PDF]
, 2023 Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS ...
Dao, Xiaofang +8 more
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Frontiers in Nutrition, 2022 Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits.
Haoyu Li +8 more
doaj +1 more source
Food Science of Animal Products, 2023 The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography ...
Zijiang Yang +8 more
doaj +1 more source
Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum [PDF]
, 2020 Aroma is one of the main characteristics of coffee specimens. Different mixtures of Arabica and Robusta coffees are usually found in the market to offer specific aroma or flavor profiles to consumers.
Aliaño González, María José +4 more
core +1 more source