Results 31 to 40 of about 7,618 (140)

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Foods, 2023
Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas ...
Yin Wang, Yuanyuan Huang, Ni Cheng, Haoan Zhao, Ying Zhang, Cailing Liu, Liangliang He, Tianchen Ma, Yankang Li, Wei Cao   +9 more
doaj   +1 more source

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

Foods
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin.
Yanzhen Zhang, Wenzhu Guo, Haitao Qu, Lihua Zhang, Lingxiao Liu, Xiaojie Hu, Yunguo Liu   +6 more
doaj   +1 more source

Comprehensive characterization of flavor compounds in goji berry by HS-SPME-GCMS combined with AntDAS-GCMS for geographical discrimination

Food Chemistry: X
The accurate and comprehensive characterization of flavor compounds in Ningxia Goji berry (Lycii Fructus) to provide an accurate geographical discrimination model remains unrealized.
Lu Han, Wan-Ting Zou, Wen-Xin Wang, Long-He Wang, Ping-Ping Liu, Li-Hua Tang, Yi Lv, Yong-Jie Yu, Yuanbin She   +8 more
doaj   +1 more source

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Current Research in Food Science, 2022
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
doaj   +1 more source

Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates

Foods
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS ...
Su Xu, Dajuan Shi, Fengwei Ma, Guangcan Tao, Jieling Xu, Lingshuai Meng, Haijiang Chen, Sen Cao, Dong Lin, Qiang Fei, Yi Liu, Siyao Wu   +11 more
doaj   +1 more source

Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS

Food Science of Animal Products, 2023
The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography ...
Zijiang Yang, Ying He, Guozhou Liao, Xilin Ding, Donglin Lü, Lihong Zhang, Mei Tian, Changrong Ge, Guiying Wang   +8 more
doaj   +1 more source

Volatile organic components of gel pen inks by HS-SPME GC/MS [PDF]

Analytical Science and Technology, 2010
In this study, VOCs of black gel pen inks was screening to identify individual characteristic of gel pen inks. Detected VOCs was total 20 species(isopropylalcohol, 2-methyl-2-propanol, 2-butanone, hydrazinecarbothioamide, benzeneacetic acid (ethyl ester), benzeneacetic acid, dimethoxymethy-silane, 2,2-dimethoxybutane, tetrahydro-2-methyl-furan, 1,2 ...
Chang-Seong Kim, Mi-Jung Choi, Yale-Shik Sun, Sung-Woo Park   +3 more
openaire   +1 more source

Development of a Direct Headspace Collection Method from Arabidopsis Seedlings Using HS-SPME-GC-TOF-MS Analysis

Metabolites, 2013
Plants produce various volatile organic compounds (VOCs), which are thought to be a crucial factor in their interactions with harmful insects, plants and animals. Composition of VOCs may differ when plants are grown under different nutrient conditions, i.
Kazuki Saito, Makoto Kobayashi, Miyako Kusano, Yumiko Iizuka, Atsushi Fukushima   +4 more
doaj   +1 more source

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD

Molecules, 2020
Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds.
Lorenzo Cecchi, Francesca Ieri, Pamela Vignolini, Nadia Mulinacci, Annalisa Romani   +4 more
doaj   +1 more source

Detection and analysis of VOCs in chili pepper based on HS-SPME-GC × GC-TOFMS and HS-SPME-GC-MS techniques

Vegetable Research
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality ...
Chenxi Ji, Sihui Guan, Chenxu Liu, Chao Yu, Zhuping Yao, Hongjian Wan, Qingjing Ye, Guozhi Zhou, Huasen Wang, Yuan Cheng   +9 more
doaj   +1 more source