Results 71 to 80 of about 2,023 (165)

Characterization of Biodegraded Ignitable Liquids by Headspace-Ion Mobility Spectrometry [PDF]

, 2020
The detection of ignitable liquids (ILs) can be crucial when it comes to determining arson cases. Such identification of ILs is a challenging task that may be affected by a number of factors.
Aliaño González, María José, Fernández Barbero, Gerardo, Ferreiro González, Marta, Palma Lovillo, Miguel, Pérez Calle, José Luis   +4 more
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Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA [PDF]

, 2022
10 Páginas.-- 1 Tabla.-- 7 FigurasAlgae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composition of algae
Bi, Shi Jie, Jiang, Xiao-Ming, Li, Zhao-Jie, Velasco, Joaquín, Wang, Xiao Han, Wen, Yun Qi, Xu, Li Li, Xue, Chang Hu, Xue, Qian Qian, Xue, Yong, Zhang, Hong Wei   +10 more
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In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models

Food Chemistry: X
The volatile organic compounds (VOCs) in wines of ‘Dornfelder’ (DF), ‘Petit Verdot’ (PV), ‘Pinot Noir’ (PN), ‘Sangiovese’ (SV) and ‘Malbec’ (MB) were analyzed using an E-nose, HS-SPME-GC–MS and HS-GC-IMS.
Rui Xie, Jiawen Liu, Yutao Li, Yong Chen, Tian Shen, Meilong Xu, Yanlun Ju, Yulin Fang, Zhenwen Zhang   +8 more
doaj   +1 more source

Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test [PDF]

A particular aspect of quality control of virgin olive oil (VOO) is the mandatory application, together with chemical and instrumental determinations, of a standardized and official method for sensory assessment.
Ilaria Grigoletto, Enrico Casadei, Filippo Panni, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Diego Luis García-González, Francesca Focante, Angela Felicita Savino, Stefania Carpino, Tullia Gallina Toschi   +10 more
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Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue) [PDF]

The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combination to determine the aroma and taste components during the processing of ...
Baozhu Wu, Baozhu Wu, Chenglin Zhu, Huachang Wu, Huachang Wu, Jing Deng, Jing Deng, Ju Guan, Lian Yang, Mingfeng Qiao, Tianyang Wang, Tianyang Wang, Yang Liu, Yiling Xiong, Yiling Xiong   +14 more
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Nitrogen monoxide as dopant for enhanced selectivity of isomeric monoterpenes in drift tube ion mobility spectrometry with 3H ionization [PDF]

, 2021
The ion mobility spectra of the isomeric monoterpenes α-pinene, β-pinene, myrcene, and limonene in drift tube ion mobility spectrometry (IMS) with 3H radioactive ionization are highly similar and difficult to distinguish.
Brendel, Rebecca, Rohn, Sascha, Weller, Philipp   +2 more
core   +1 more source

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase ...
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
doaj   +1 more source

Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study [PDF]

, 2023
The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS.
Honggang Tang, Huanhuan Li, Jin Zhang, Jing Xie, Ke Zhao, Lihong Chen, Shuangxi Li, Weimin Xu   +7 more
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HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

LWT, 2021
Abstract The effects of two drying methods (spray drying, freeze drying) on volatile organic compounds of yak milk powder (YMP) were compared by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA).
Duo Feng, Jing Wang, Xiao-jiao Ji, Wen-xiang Min, Wen-jie Yan   +4 more
openaire   +1 more source

Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology

Shipin gongye ke-ji, 2023
Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compounds of duck clavicle were detected using headspacegas
Wensheng YAO, Zihui GOU, Dengyong LIU, Mingcheng ZHANG, Jing YANG, Yingxuan CAI, Huiying WU   +6 more
openaire   +1 more source