Results 81 to 90 of about 11,383 (244)

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys [PDF]

, 2020
According to European Union Regulation, honey is a food product whose composition cannot be modified. However, high-quality honey is often adulterated by adding sweeteners of other sugar compounds.
Aliaño González, María José, Espada Bellido, Estrella, Fernández Barbero, Gerardo, Ferreiro González, Marta, Palma Lovillo, Miguel   +4 more
core   +1 more source

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

Progress in Surface‐Enhanced Raman Scattering‐Based Volatile Organic Compounds Detection: Materials, Application, and Prospects

Rare Metals, EarlyView.
ABSTRACT The detection of volatile organic compounds (VOCs) holds significant implications in environmental monitoring and disease diagnosis. Traditional gas detection technologies are constrained by complex operation and high cost, thereby failing to satisfy real‐time detection demands.
Yuening Wang, Lin Qiu, Jian Yu, Wen Ma, Xiaoyu Song, Mingjian Zhang, Yujiao Xie, Aochi Liu, Li Sun, Xiangyu Meng, Jie Lin, Xiaotian Wang   +11 more
wiley   +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue   +6 more
wiley   +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

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Foods, 2022
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon ...
W. Cao, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin, Wenpeng Lu   +5 more
semanticscholar   +1 more source