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
core +1 more source
Integrated HS-GC-IMS and UPLC-Q-Orbitrap HRMS-based metabolomics revealed the characteristics and differential volatile and nonvolatile metabolites of different citrus peels. [PDF]
Curr Res Food SciWang H +6 more
europepmc +2 more sources
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
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 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
core +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
Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract [PDF]
, 2023 Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and ...
Casas Cardoso, Lourdes +4 more
core +1 more source
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test [PDF]
, 2020 Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of ...
Alessandra Bendini +7 more
core +2 more sources
Foods, 2023 Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability.
Miao Kang +6 more
doaj +1 more source