Results 231 to 240 of about 25,474 (251)

Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS

Food Chemistry
Aromatic components are vital for the flavor profile of peaches. This study investigated the aroma compounds of 20 differential peach cultivars using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 82 distinct aromas were identified, comprising 6 lactones, 16 esters, 24 alcohols, 5 aldehydes, 12 ...
Chen, Feng, Yang, Ni, Yingying, Zhang, Junjun, Yang, Rong, Xiong   +4 more
openaire   +2 more sources

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses.

Food Chemistry, 2023
Yaofei Hao, Jianxun Li, Zhiheng Zhao, Wenjing Xu, Lu Wang, Xue Lin, Xiaoping Hu, Congfa Li   +7 more
semanticscholar   +1 more source

Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS

Journal of Food Measurement & Characterization, 2023
Jingwen Zhang, L. Pan, K. Tu
semanticscholar   +1 more source

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue.

Meat Science, 2020
Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen, B. Kong   +5 more
semanticscholar   +1 more source

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.

Meat Science, 2020
Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin, B. Kong   +5 more
semanticscholar   +1 more source

Volatiles from Flowers of Lagerstroemia caudata by HS-SPME-GC-MS

Chemistry of Natural Compounds, 2014
Juan-juan Zhang, Wenyi Kang
openaire   +1 more source

Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

LWT, 2022
Yu Xiao, Yuxin Huang, Yulian Chen, Mingzhi Zhu, Cheng He, Zongjun Li, Yuanliang Wang, Zhonghua Liu   +7 more
semanticscholar   +1 more source

Analysis of Volatiles in Paeonia obovata Flowers by HS-SPME-GC-MS

Chemistry of Natural Compounds, 2016
Wei-Ying Zheng, Yan-Hui Chen, Xiao-Ting Zhang, Zhi-Gang Yu   +3 more
openaire   +1 more source

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.

Food Chemistry
Wensheng Yao, Shuangyu Ma, Huiying Wu, Dengyong Liu, Jun Liu, Mingcheng Zhang   +5 more
semanticscholar   +1 more source

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.

Food Chemistry, 2019
Wenjiang Dong, Rongsuo Hu, Yuzhou Long, Hehe Li, Yanjun Zhang, Kexue Zhu, Zhong Chu   +6 more
semanticscholar   +1 more source