Results 11 to 20 of about 7,618 (140)

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

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
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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
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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
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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
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Comparison between extraction methods to obtain volatiles from lulo (Solanum quitoense) pulp

Revista Colombiana de Química, 2016
Simultaneous Distillation-Solvent Extraction (SDE) and Headspace Solid Phase Micro-extraction (HS-SPME), coupled to Gas Chromatography-Mass Spectrometry (GC-MS), for the recovery of volatiles from lulo pulp (Solanum quitoense) were compared. A completely
Eduardo Javid Corpas Iguarán, Gonzalo Taborda Ocampo, Omar Alberto Tapasco Alzate, Aristófeles Ortíz   +3 more
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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
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Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Frontiers in Nutrition, 2022
Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits.
Haoyu Li, Haoyu Li, Qian Wu, Qiannan Liu, Lihua Jin, Bang Chen, Cong Li, Jianbo Xiao, Yehua Shen   +8 more
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Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients

Food Chemistry: X, 2023
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different ...
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong   +3 more
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