Food Chemistry: XSummer green tea leaves often exhibit excessive astringency, weak aroma and poor sensory quality, leading to low consumer acceptance, resource waste, and economic losses, which contradict sustainable development.
Jiarui Zeng +9 more
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Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends [PDF]
, 2019 In the last decade, ion mobility spectrometry (IMS) has reemerged as an analytical separation technique, especially due to the commercialization of ion mobility mass spectrometers.
Dervilly Pinel, Gaud +5 more
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Frontiers in NutritionBackgroundAroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil.
Yanchi Zhou +5 more
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Fingerprint analysis of volatile organic compounds in different varieties ofcoffee beans by gas chromatography-ion mobility spectrometry [PDF]
Zhongguo niangzaoIn this study, the volatile flavor substances of 4 different varieties of raw coffee beans (A1, B1, C1, D1) and the 4 roasted coffee beans (A2, B2, C2, D2) were tested and analyzed by headspace gas chromatography (HS-GC)-ion migration spectrometry (IMS),
YANG Li, YANG Weixing, LI Xi, FAN Zhuqing, LI Huajian, LI Xueling
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Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. [PDF]
peer reviewed[en] BACKGROUD: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M.
Hou, Chengli +6 more
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MoleculesThe flower buds of three Panax species (PGF: P. ginseng; PQF: P. quinquefolius; PNF: P. notoginseng) widely consumed as health tea are easily confused in market circulation. We aimed to develop a green, fast, and easy analysis strategy to distinguish PGF,
Yang Yue +11 more
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Analysis the Effects of Different Drying Methods on the Volatile Compounds in Morchella esculenta Based on Electronic Nose and Headspace Gas Chromatography-Ion Mobility Spectrometry [PDF]
In order to investigate the changes in volatile compounds of Morchella esculenta during drying treatments, the volatile compounds of fresh, vaccum freezed-dried, and hot air-dried Morchella esculenta from two different parts (the pileus and stipe) were ...
Hailan SUN +5 more
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Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology [PDF]
To investigate the flavor composition and characteristics of air-dried jerkies that are confused and difficult to distinguish with naked eye on the market, electronic nose (E-Nose) combined with headspace-gas chromatography-ion mobility spectrometry (HS ...
Bei XUE +5 more
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Analysis of Chemical Indexes and Volatile Substances in 10 Kinds of Commercially Available Butter Hotpot Base Materials [PDF]
To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined.
Haitian FANG +5 more
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Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder
Food Chemistry: XTo explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound ...
Kewei Lin +5 more
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