Results 191 to 200 of about 25,474 (251)

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2023
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS).
Bo-Nan Xi, Jing-Jing Zhang, Xiao Xu, Cong Li, Yu Shu, Yu Zhang, Xuanming Shi, Yehua Shen   +7 more
semanticscholar   +1 more source

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.

Food Chemistry, 2021
The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and ...
Dan Su, Jiaofeng He, Yan-Zhu Zhou, Ya-li Li, Hong-jie Zhou   +4 more
semanticscholar   +1 more source

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

LWT, 2021
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility ...
Jiahui Chen, Lina Tao, Ting Zhang, Jing-Jing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong   +8 more
semanticscholar   +1 more source

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form.

Food Chemistry, 2022
Japonica rice is widely planted in different regions of China. Rice of different geographical origins may have substantially different economic values. In this study, An untargeted metabolomics based approach using headspace solid-phase microextraction ...
Qiyan Zhao, Jinzhong Xi, Dan Xu, Yamei Jin, Fengfeng Wu, Qunyi Tong, Yun Yin, Xueming Xu   +7 more
semanticscholar   +1 more source

Aroma identification of Greek bee pollen using HS-SPME/GC–MS

European Food Research and Technology, 2021
Commercially available bee pollen from Northwestern Greece was subjected to headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry (HS-SPME/GC–MS) analysis for the identification of its aroma compounds. Two different procedures were followed: (a) volatile compounds analysis of ground bee pollen and (b) volatile compounds ...
Ioannis K. Karabagias, Vassilios K. Karabagias, Sofia Karabournioti, Anastasia V. Badeka   +3 more
openaire   +1 more source

Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.

Food Research International, 2023
Tea processing steps affected the proximate composition, enzyme activity and bioactivity of coffee leaves; however, the effects of different tea processing steps on the volatiles, non-volatiles, color, and sensory characteristics of coffee leaves have ...
Suhuan Mei, Jian Ding, Xiumin Chen
semanticscholar   +1 more source

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS.

Food Research International, 2023
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas ...
Yuanyuan Shao, Xiaoqiong Liu, Zhuoya Zhang, Pengxiang Wang, Kaikai Li, Chun-mei Li   +5 more
semanticscholar   +1 more source

Volatiles in Potentilla discolor by HS-SPME-GC-MS

Chemistry of Natural Compounds, 2014
Potentilla discolor Bunge (Rosaceae) is a perennial herb widely distributed in China. The full herb, as a traditional Chinese medicine, clears heat and toxicity, treats hemostasis, and has detumescent effects in diseases such as hematemesis, hemafecia, metrorrhagia, dysenteria, and malaria [1].
Yi-bing Zhang, Wenyi Kang
openaire   +1 more source

Volatile profiling of durum wheat kernels by HS–SPME/GC–MS

European Food Research and Technology, 2016
This work aimed at developing a HS–SPME/GC–MS method for the extraction and analysis of volatile compounds from the kernels of durum wheat. Fiber coating, temperature and time of extraction were evaluated. Moreover, the method was used as a tool for varietal characterization.
MATTIOLO E, LICCIARDELLO, FABIO, LOMBARDO G. M, MURATORE, Giuseppe, ANASTASI, UMBERTO   +4 more
openaire   +1 more source

Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics.

Food Chemistry, 2022
Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive analysis of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and ...
Min Zhu, Jing Sun, Haoan Zhao, Fanhua Wu, X. Xue, Liming Wu, W. Cao   +6 more
semanticscholar   +1 more source