Vegetable ResearchChili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality ...
Chenxi Ji +9 more
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Comprehensive characterization of flavor compounds in goji berry by HS-SPME-GCMS combined with AntDAS-GCMS for geographical discrimination [PDF]
Food Chemistry: XThe accurate and comprehensive characterization of flavor compounds in Ningxia Goji berry (Lycii Fructus) to provide an accurate geographical discrimination model remains unrealized.
Lu Han +8 more
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Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD [PDF]
Molecules, 2020 Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds.
Lorenzo Cecchi +4 more
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Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches [PDF]
Food Chemistry: XAroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders.
Yaxi Zhou +4 more
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HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
Metabolites, 2022 Carob’s recognized nutritional and medicinal value next to its unique agriculture importance is associated with an array of social, economic, and cultural activities. The carob fruit is popular for its intense aroma due to the emitted volatile organic compounds (VOCs).
Panagiota Fella +3 more
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Journal of Chromatography Open, 2023 Aroma profiles of blueberries contain a heterogeneous mixture of volatile organic compounds (VOCs), and headspace sampling is the most efficient approach to VOC extraction from berries.
Ryan P. Dias +5 more
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HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits [PDF]
Foods, 2021 Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products.
Cláudia P. Passos +10 more
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Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID [PDF]
Food Science and Technology, 2021 Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and
Deborah dos Santos GARRUTI +4 more
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Molecules, 2022 The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the underlying volatile fraction of human milk remains understudied.
Sarah Le Roy +5 more
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Effects of Different Extraction Methods on Vanilla Aroma
Molecules, 2022 To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option.
Chih-Hsin Yeh +5 more
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