Results 61 to 70 of about 8,646 (142)

Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu

Foods
Huangshui (HS), fermented grains (FG), and pit mud (PM) are closely connected during the fermentation of Nongxiangxing baijiu (NXB); however, the contribution of HS to the differences in flavor profiles across PM, FG, and distilled baijiu has not been ...
Wei Cheng, Na Li, Qingyun Zhu, Gengdian Liu, Xiaoyun Hao, Chao Jiang, Lele Zhang, Xianfeng Du   +7 more
doaj   +1 more source

Volatile Organic Compounds Emitted by Fungi Have Substantial Effects on Growth and Disease Resistance in Arabidopsis thaliana

Plant, Cell &Environment, Volume 49, Issue 9, Page 7168-7190, September 2026.
ABSTRACT Volatile organic compounds (VOCs) emitted by certain fungi have previously been suggested to modulate plant development and their response to stresses. While some fungal species, such as Trichoderma harzianum, are known to produce VOCs, the production of VOCs in other phylogenetically divergent species, such as Mucor mucedo, was previously ...
Sara Yugueros, Asier Largo‐Gosens, Cristina Úbeda, Cristina Hernández‐Fernández, Alba Manga‐Robles, Diego Rebaque, Antonio Encina, Hugo Mélida   +7 more
wiley   +1 more source

Detecting Chestnut Ink Diseases Through the Dog's Sense of Smell: From Laboratory to Forest

Plant Pathology, Volume 75, Issue 5, September‐October 2026.
Canine olfactory abilities were used to distinguish chestnut ink disease caused by Phytophthora spp. A trained detection dog, conditioned with polymer tubes carrying pathogen‐derived volatile organic compounds (VOCs), first detected Phytophthora‐infected roots under controlled conditions and then in chestnut orchards, demonstrating a non‐invasive ...
Francesca Carloni, Carlo Bregant, Davide Marinelli, Benedetta Fanesi, Lama Ismaiel, Paolo Lucci, Fabio Gennaretti, Benedetto T. Linaldeddu, Sergio Murolo   +8 more
wiley   +1 more source

Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study

Current Research in Food Science
Thermal processing substantially influences egg flavor quality, yet the metabolic basis underlying aroma development in quail egg yolk remains incompletely understood.
Cui Ma, Xiaoyue Yu, Jinsong Pi, Hao Zhang, Yuejin Pu, Wentao Ke, Yan Wu   +6 more
doaj   +1 more source

Characterization of volatile compounds of Daucus crinitus Desf. Headspace Solid Phase Microextraction as alternative technique to Hydrodistillation

Chemistry Central Journal, 2010
Background Traditionally, the essential oil of aromatic herbs is obtained using hydrodistillation (HD). Because the emitted volatile fraction plays a fundamental role in a plant's life, various novel techniques have been developed for its extraction from
Tabti Boufeldja, Allali Houcine, Desjobert Jean-Marie, Djabou Nassim, El Amine Dib Mohammed, Muselli Alain, Costa Jean   +6 more
doaj   +1 more source

Volatile Fingerprinting and Interpretable Machine Learning for Quality Differentiation of Astragali Radix from Different Cultivation Patterns

Foods
Volatile fingerprints provide useful information for characterizing Astragali Radix (AR), a food–medicine homologous plant material, but differences among wild, wild-simulated, and cultivated samples remain unclear.
Shulin Yu, Ziyue Song, Yunqi Sun, Wanying Li, Jiayi Dong, Huiqin Zou, Yonghong Yan   +6 more
doaj   +1 more source

Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Food Chemistry: X
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles (Tuber indicum) using electronic nose (E-nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (
Yiye Luo, Lusi Ouyang, Shuo Zhang, Yusheng Wang, Pingzhang Yao, Yin Liu, Xiaoyu Chen, Lin Yuan, Zhiyong Wu   +8 more
doaj   +1 more source

Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights

Food Chemistry: X
Summer 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, Sijia Lv, Rou Zeng, Jiayuan Lin, Jie Jiang, Qiang Shen, Yuanchun Ma, Wanping Fang, Jingjing Tian, Xujun Zhu   +9 more
doaj   +1 more source

Determination of hexachlorocyclopentadiene in water by HS-SPME-GC-MS

Gongye shui chuli
A headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) method was established for the determination of hexachlorocyclopentadiene in water, with using headspace solid-phase microextraction injection, DB-1 ...
YOU Xihua, SHI Jinghua, WANG Weili, CAO Fangfang, ZHANG Fengju, QIN Chenghua   +5 more
doaj   +1 more source

Analysis of Volatile Components of Adenosma indianum (Lour.) Merr. by Steam Distillation and Headspace Solid-Phase Microextraction

Journal of Chemistry, 2013
The essential oil of Adenosma indianum (Lour.) Merr. plays an important role in its antibacterial and antiphlogistic activities. In this work, the volatile components were extracted by steam distillation (SD) and headspace solid-phase microextraction (HS-
Zhi Zeng, Chunyan Meng, Xuening Ye, Zhuo Zeng   +3 more
doaj   +1 more source