Results 11 to 20 of about 25,474 (251)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening

Metabolites, 2022
Carob’s recognized nutritional and medicinal value next to its unique agriculture importance is associated with an array of social, economic, and cultural activities.
Panagiota Fella, Kyriaki Kaikiti, Marinos Stylianou, Agapios Agapiou   +3 more
doaj   +4 more sources

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   +2 more sources

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS

Foods, 2022
The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well.
Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu, Zheng Li   +11 more
doaj   +1 more source

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS

Molecules, 2022
Volatile organic compounds (VOCs) are the main chemical components of Schizonepetae Spica (SS), which have positive effects on the quality evaluation of SS.
Chao Li, Huiying Wan, Xinlong Wu, Jiaxin Yin, Limin Zhu, Hanjiang Chen, Xinbo Song, Lifeng Han, Wenzhi Yang, Heshui Yu, Zheng Li   +10 more
doaj   +1 more source

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS

Molecules, 2022
Houttuynia cordata is a medicinal and edible plant with a wide biological interest. Many parts were discarded due to various modes of consumption, resulting in resource waste. In this study, a comprehensive study was conducted on various edible indicators and medicinal components of Houttuynia cordata to understand its edible and medicinal value.
Shuai Qi, Lingyan Zha, Yongzheng Peng, Wei Luo, Kelin Chen, Xin Li, Danfeng Huang, Dongmei Yin   +7 more
openaire   +3 more sources

Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]

, 2020
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina, Machado, Alexandra M., Miguel, Maria, Vilas-Boas, Miguel   +3 more
core   +1 more source

浓香葵花籽油气味活性物质的HS-SPME 萃取条件优化及GC-O-MS分析Optimization of HS-SPME and identification of aroma-active substances in fragrant sunflower seed oil by GC-O-MS

Zhongguo youzhi, 2023
为了提高浓香葵花籽油风味物质的萃取效果及对其气味活性物质进行鉴定，对顶空固相微萃取（HS-SPME）的萃取条件进行优化，并结合气相色谱-嗅闻-质谱技术（GC-O-MS）对浓香葵花籽油的气味活性物质进行分离和鉴定。结果表明，HS-SPME萃取浓香葵花籽油的最佳条件为样品3 g，DVB/CAR/PDMS萃取头长度2 cm，萃取温度70 ℃，萃取时间50 min。通过GC-O-MS分析，在浓香葵花籽油（160 ℃烘烤葵花籽仁25 min）中共鉴定出63种挥发性物质，其中12种具有气味活性，包括4种吡嗪类 ...
尹文婷，师瑞，马宇翔，王岸娜，汪学德 YIN Wenting, SHI Rui, MA Yuxiang, WANG Anna, WANG Xuede
doaj   +1 more source

Flavor properties of Chinese noodles processed by dielectric drying

Frontiers in Nutrition, 2022
Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility ...
Qian Lin, Aiqing Ren, Rui Liu, Yanan Xing, Xiuzhu Yu, Hao Jiang, Hao Jiang   +6 more
doaj   +1 more source

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Frontiers in Nutrition, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu   +7 more
semanticscholar   +1 more source

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

Food Chemistry: X, 2023
A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative
Che Shen, Yun Cai, Meiqi Ding, Xinnan Wu, Guanhua Cai, Bo Wang, Shengmei Gai, Dengyong Liu   +7 more
doaj   +1 more source