Results 41 to 50 of about 8,646 (142)

Real‐Time and Non‐Invasive Detection of Respiratory Viral Infections Using an Intelligent Odor Monitoring System (IOMS)

Advanced Science, Volume 13, Issue 51, 14 September 2026.
An intelligent odor monitoring system integrates an IVC animal model, gas sensor array, real‐time resistance readout, and machine‐learning analysis to continuously monitor infection‐associated odor changes. The platform captures longitudinal sensor responses, distinguishes infected from healthy states, and supports early‐stage respiratory viral ...
Yajie Shen, Weifeng Yuan, Long Li, Yucheng Zheng, Kenan Liu, Hegeng Li, Hua‐Yao Li, Yongliang Zhao, Binzhou Ying, Lanpeng Guo, Wenjian Zhang, Shu‐Ming Kuo, Zirui Zhang, Yufan Deng, Bohan Yin, Zhaocheng Luo, Ke Xu, Huan Liu   +17 more
wiley   +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

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

From Traditional Spice to Functional Ingredient: Phenolic Profile and Bioactive Properties of Sicilian Rhus coriaria L. Fruit

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
The phenolic composition of Rhus coriaria fruits has been comprehensively characterized and linked to a variety of biological activities, including antioxidant, anti‐glycation, enzyme‐inhibitory, and cytoprotective effects. These findings highlight the functional potential of Sicilian sumac as a valuable source of health‐promoting phytochemicals ...
Katia Arena, Donatella Ambroselli, Roberto Laganà Vinci, Luigi Mondello, Luca Santi, Laura Dugo, Paola Dugo   +6 more
wiley   +1 more source

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

Molecules
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to ...
Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez, Julián Zapata   +5 more
doaj   +1 more source

Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS

CyTA - Journal of Food, 2018
Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavour in China.
Qing Shen, Huan Cheng, Yunfeng Pu, Sijie Ren, Lyulin Hu, Jianchu Chen, Xingqian Ye, Donghong Liu   +7 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, Volume 103, Issue 5, Page 812-817, September/October 2026.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches

Food Chemistry: X
Aroma 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, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan   +4 more
doaj   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques

Roczniki Panstwowego Zakladu Higieny, 2018
Background. Plastic materials intended for contact with food sometimes exhibit unfavorable organoleptic properties which is related to the presence of volatile organic compounds. These substances not only worsen organoleptic properties, but can be very
Dominika Kubica, Karol Bal, Monika Kaczmarczyk, Alicja Kaszuba   +3 more
doaj