Results 141 to 150 of about 25,474 (251)

Aromatic compounds profile of DOC Piedmontese wines by HS-SPME-GC-MS

, 2018
Wine aroma is the result of hundreds of volatile compounds already present in grapes and originating from fermentation and wine aging. Wine aroma is crucial in determining organoleptic features and quality of wine. Determination of the aromatic profile of wines gives the producers the opportunity to control the production in order to obtain a great ...
E. Bonometti, G. Cerrato, E. Diana, L. Operti, F. Turco, E. Priola, A. Giordana, R. Rabezzana   +7 more
openaire   +1 more source

Urinary Volatilomic Signatures for Non-Invasive Detection of Lung Cancer: A HS-SPME/GC-MS Proof-of-Concept Study. [PDF]

Int J Mol Sci
Sousa P, Berenguer PH, Luís C, Câmara JS, Perestrelo R.   +4 more
europepmc   +1 more source

Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis. [PDF]

Metabolites
Zheng S, Peng C, Huang Q, Zhang K, Niu Z, Zeng G, Kang H, Chai H.   +7 more
europepmc   +1 more source

Aroma Profiling and Sensory Association of Six Raspberry Cultivars Using HS-SPME/GC-MS and OPLS-HDA. [PDF]

Foods
Ljujić J, Anđelković B, Sofrenić I, Simić K, Vujisić L, Batić N, Ivanović S, Gođevac D.   +7 more
europepmc   +1 more source

Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network). [PDF]

Foods
Pourmoradian A, Barzegar M, Carbonell-Barrachina ÁA, Noguera-Artiaga L.   +3 more
europepmc   +1 more source

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation. [PDF]

Front Nutr
Qi J, Li J, Liu Z, Yang X, Qi T, Wei G, Yang J, Liu C.   +7 more
europepmc   +1 more source

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.

Food Chemistry, 2019
Minwei Xu, Zhao Jin, Y. Lan, Jiajia Rao, Bingcan Chen   +4 more
semanticscholar   +1 more source

Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS. [PDF]

Food Chem X
Feng C, Zhang X, Wang J, Wu C, Wang W, Yan G, Zhou Y, Zhang K, Duan X.   +8 more
europepmc   +1 more source

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS

LWT
Huinan Zhai, Wenjiang Dong, Yumei Tang, Rongsuo Hu, Xinxin Yu, Xiaoai Chen   +5 more
semanticscholar   +1 more source

Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging. [PDF]

Front Plant Sci
Yang M, Zhou H, Hu X, Liu X, Lei J, Ye K, Zhou T, Hu J, He B.   +8 more
europepmc   +1 more source