Chemical and flavour dynamics in <i>Cyperus esculentus</i> L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC-MS approach. [PDF]
Yu C, Liu Y, Na Y, Wu X.
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Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]
Yang J +6 more
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Comprehensive analysis of volatile compounds in hybrid sweetgum population and other Liquidambar species by HS-SPME-GC-MS. [PDF]
Zhao X, Zhao J, Qi S, Fan Y, Zhang J.
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Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluation. [PDF]
Cao B, Pu D, Sun B, Wang Y, Zhang Y.
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Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep. [PDF]
Jin X, Sun W, Ma Y, Zhang Y, Ma S.
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Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC-MS. [PDF]
Li X +7 more
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Rapid traceability of <i>Gastrodia elata</i> Blume origins and analysis of key volatile organic components using FTIR and HS-SPME-GC-MS combined with chemometrics. [PDF]
Zhong Y, Li J, Liu H, Wang Y.
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Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value. [PDF]
Feng Y +6 more
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Analysis of the release pattern of floral aroma components of Rhus chinensis based on HS-SPME-GC-MS technique. [PDF]
Gu J +6 more
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Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS. [PDF]
Wu S +7 more
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