Results 141 to 150 of about 1,913,440 (221)

Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and <i>E</i>-nose combined with multivariate data analysis. [PDF]

Food Chem X
Xu J, Lu Y, Cui J, Liu Y, Yu W, Li C.
europepmc   +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

HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note

, 2021
Strocchi Giulia, Ruosi M. R., Ravaioli G., Pellegrino G., Bicchi C., Liberto Erica   +5 more
openaire   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

Analysis of Differences in Volatile Components of Five Lauraceae Plants From Different Genera Based on HS-SPME-GC-MS. [PDF]

J Anal Methods Chem
Wang Z, Liu H, Liu A, Liu P, Zhao J, Fan S, Wang J, Keremu B, Yang L, Li L.   +9 more
europepmc   +1 more source

Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline-Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. [PDF]

Foods
Wang Z, Yang Y, Zhang D, Li J, Zhang L, Zhao Y, Zhao J, Zhang J, Wu J.   +8 more
europepmc   +1 more source

Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Food Chem X
Li B, Mu Q, Guo H, Jia W, Zhang M, Liu Y, Jin X.   +6 more
europepmc   +1 more source

Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS

Zhongguo niangzao
The volatile flavor components in Shuidouchi were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the extraction conditions were optimized by single-factor and orthogonal experiments. The results showed that the optimal extraction conditions were determined as follows: unground
openaire   +1 more source

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Zhou F, Wang A, Wang X, Wang C, Zhao J, Cao W, Zhai R, Yang C, Wang Z, Xu L.   +9 more
europepmc   +1 more source

Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling. [PDF]

Front Vet Sci
Ding Y, Zhang Y, Zhou X, Li C, Su Z, Xu J, Qu C, Ma Y, Shi Y, Kang X.   +9 more
europepmc   +1 more source