Results 1 to 10 of about 25,474 (251)

Optimisation of Urine Sample Preparation for Headspace-Solid Phase Microextraction Gas Chromatography-Mass Spectrometry: Altering Sample pH, Sulphuric Acid Concentration and Phase Ratio [PDF]

Metabolites, 2020
Headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) can be used to measure volatile organic compounds (VOCs) in human urine.
Prashant Aggarwal, James Baker, Mark T. Boyd, Séamus Coyle, Chris Probert, Elinor A. Chapman   +5 more
doaj   +4 more sources

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +2 more sources

Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry [PDF]

Shipin Kexue, 2023
In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion ...
HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli
doaj   +3 more sources

Differential Analysis of Non-Volatile and Volatile Organic Compounds in Lonicerae japonicae Flos Across Four Geographical Origins of China Using HS-GC-IMS, HS-SPME-GC-MS, UPLC-Q-TOF-MS, and Multivariate Statistical Methods [PDF]

Molecules
Geographical origin constitutes one of the key factors that exert an influence on chemical compounds of Lonicerae japonicae flos (LJF). The present research was designed to explore differences among volatile organic compounds (VOCs) and non-VOCs among ...
Xiaobei Ning, Heng Lu, Lili Li, Minmin Zhang, Yujuan Jiang, Ibragimov Aziz Bakhtiyarovich, Xiao Wang, Iftikhar Ali, Wenhua Ji   +8 more
doaj   +2 more sources

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF)
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +2 more sources

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: 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   +2 more sources

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

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   +2 more sources

Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique. [PDF]

Front Nutr
Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products.
Park S, Kim HW, Joo Lee C, Kim Y, Sung J.   +4 more
europepmc   +2 more sources

Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS [PDF]

Foods
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic
Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao   +9 more
doaj   +2 more sources

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +1 more source