Results 61 to 70 of about 2,023 (165)

Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography–High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF) [PDF]

, 2022
Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl.
Berzak, Markus, Capitain, Charlotte C., Junne, Stefan, Nejati, Fatemeh, Neubauer, Peter, Weller, Philipp, Zischka, Martin   +6 more
core   +1 more source

Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates

Foods
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS ...
Su Xu, Dajuan Shi, Fengwei Ma, Guangcan Tao, Jieling Xu, Lingshuai Meng, Haijiang Chen, Sen Cao, Dong Lin, Qiang Fei, Yi Liu, Siyao Wu   +11 more
doaj   +1 more source

Novel method based on ion mobility spectrometry sum spectrum for the characterization of ignitable liquids in fire debris [PDF]

, 2019
The destructive nature of fire together with a variety of interfering products from pyrolysis or background compounds among others, still offer a challenge on the proper identification of ignitable liquid residues (ILRs) in fire investigations. Nowadays,
Aliaño González, María José, Fernández Barbero, Gerardo, Ferreiro González, Marta, Palma Lovillo, Miguel   +3 more
core   +1 more source

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

Foods
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin.
Yanzhen Zhang, Wenzhu Guo, Haitao Qu, Lihua Zhang, Lingxiao Liu, Xiaojie Hu, Yunguo Liu   +6 more
doaj   +1 more source

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +1 more source

Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS

Potato Research, 2023
Abstract In this study, the volatile flavor compounds of baked potatoes from different cultivars were identified and analyzed via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) together with principal component analysis (PCA).
Wen-sheng Duan, Hong Jiang, Xiao-feng Liu, Guo-hong Wen, Ai-lan Zhou, Fan-kui K. Zeng   +5 more
openaire   +1 more source

Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells [PDF]

To utilize the unique flavor of macadamia shells, we explored the effects of macadamia shells with different roasting degrees on the quality and flavor of lujiu.
WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun
core   +1 more source

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   +1 more source

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Food Chemistry: X, 2023
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although ...
Clemente Ortiz-Romero, Rocío Ríos-Reina, Diego L. García-González, María José Cardador, Raquel M Callejón, Lourdes Arce   +5 more
doaj   +1 more source

Effect of Varying Freeze-Thaw Cycles on Volatile Compounds in Roast Duck: An Investigation Using Headspace-Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis [PDF]

To definite the effect of varying freeze-thaw cycles on the aroma characteristics of roast duck, its volatile compounds were analyzed by sensory evaluation, electronic nose, and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined ...
GAO Ziwu, HE Jinhua, HOU Xinning, XU Anqi, ZHANG Dequan, WANG Zhenyu
core   +1 more source