Results 21 to 30 of about 1,913,440 (221)

Application of HS-SPME-GC-MS combined with electronic nose technology in the odor recognition of pseudostellariae radix

, 2022
Correct identification of the substance basis of Pseudostellariae Radix (PR) odor is important not only for the quality control of the products, but also for the safety of the consumers.
Yan Sun (22436), Tehui Huang (12156225), Ting He (702509), Wei Wang (17594), Junling Cao (645199), Yuanyuan Guo (50344)   +5 more
core   +1 more source

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
doaj   +1 more source

Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer

, 2021
Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers.
Christian Schubert (330503), Laura Knoke (9258626), Sarah Thörner (7879400), Nils Rettberg (7879406)   +3 more
core   +1 more source

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation [PDF]

Molecules, 2015
Analyses of key odorous polyfunctional volatile thiols in wines (3-mercaptohexanol (3-MH), 3-mercaptohexylacetate (3-MHA), and 4-mercapto-4-methyl-2-pentanone (4-MMP)) are challenging due to their high reactivity and ultra-trace concentrations, especially when using conventional gas-chromatography electron impact mass spectrometry (GC-EI-MS).
Musumeci, Lauren, Ryona, Imelda, Pan, Bruce, Loscos, Natalia, Feng, Hui, Cleary, Michael, Sacks, Gavin   +6 more
openaire   +3 more sources

HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability

Journal of Food Science and Technology, 2020
Processed walnuts including hot air-dried and roasted walnuts were prepared. Volatiles in raw and processed walnuts were analyzed using head-space solid phase microextraction combined with gas chromatography and mass spectrometry. Oxidative stability of hot air-dried walnuts in different antioxidants, with or without vacuum package was studied to find ...
Jing, Hao, Xiao-Lin, Xu, Feng, Jin, Joe M, Regenstein, Feng-Jun, Wang   +4 more
openaire   +3 more sources

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
doaj   +1 more source

HS-SPME-GC–MS determination of the scent of Anacamptis taxa (fam. Orchidaceae) from Basilicata (Southern Italy)

, 2023
The scent of Anacamptis species has been analyzed by using HS-SPME-GC–MS. The sample was collected in Basilicata (Southern Italy). Every species showed a different composition of the scent in the analyses we performed.
Maurizio D’Auria (3824980), Marisabel Mecca (4862920), Lucia Emanuele (14782163), Rocco Racioppi (611325), Richard Lorenz (3824974), Vito Antonio Romano (3824977), Licia Viggiani (2128267)   +6 more
core   +1 more source

Volatile Organic Constituents of Clinopodium gilliesii (Benth.) Kuntze: Analysis by HS-SPME and classic hydrodistillation

Revista Colombiana de Investigaciones Agroindustriales, 2016
In the present research, an analytical methodology to micro scale based on the use of the HS-SPME/GC-MS to determine volatile compounds present in Clinopodium gilliesii (Benth.) Kuntze (Lamiaceae) was employed, and settled differences and similarities ...
Ana María Vázquez, Mario Leandro Aimar, María Florencia Decarlini, Gabriela Ines Demmel, Juan Jose Cantero, Gustavo Miguel Ruiz   +5 more
doaj   +1 more source

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Data in Brief, 2019
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic ...
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin   +10 more
doaj   +1 more source

Composition of antifungal volatile organic compounds in Sextonia rubra fruit by molecular networks

Comptes Rendus. Chimie, 2023
Sextonia rubra is a tropical tree exploited for its durable wood. Hydrodistillation of its fruit was performed for the first time and the resulting hydrolate was analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS ...
Levasseur, Marceau, Santerre, Cyrille, Segret, Juliette, Elie, Nicolas, Genty, Christophe, Estevez, Yannick, Amusant, Nadine, Houël, Emeline, Eparvier, Véronique, Touboul, David   +9 more
doaj   +1 more source