Results 71 to 80 of about 7,618 (140)

Aroma Profiling and Sensory Association of Six Raspberry Cultivars Using HS-SPME/GC-MS and OPLS-HDA. [PDF]

Foods
Ljujić J, Anđelković B, Sofrenić I, Simić K, Vujisić L, Batić N, Ivanović S, Gođevac D.   +7 more
europepmc   +1 more source

Comparative analysis of the aroma characteristics of <i>Armillaria luteo-virens</i> under different cooking methods by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Xu L, Zhang Y, Qu L, Liu Z, Pan M, Pang B, Yan Y.   +6 more
europepmc   +1 more source

Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network). [PDF]

Foods
Pourmoradian A, Barzegar M, Carbonell-Barrachina ÁA, Noguera-Artiaga L.   +3 more
europepmc   +1 more source

Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and <i>E</i>-nose combined with multivariate data analysis. [PDF]

Food Chem X
Xu J, Lu Y, Cui J, Liu Y, Yu W, Li C.
europepmc   +1 more source

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation. [PDF]

Front Nutr
Qi J, Li J, Liu Z, Yang X, Qi T, Wei G, Yang J, Liu C.   +7 more
europepmc   +1 more source

Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS. [PDF]

Food Chem X
Feng C, Zhang X, Wang J, Wu C, Wang W, Yan G, Zhou Y, Zhang K, Duan X.   +8 more
europepmc   +1 more source

Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging. [PDF]

Front Plant Sci
Yang M, Zhou H, Hu X, Liu X, Lei J, Ye K, Zhou T, Hu J, He B.   +8 more
europepmc   +1 more source

Analysis of Differences in Volatile Components of Five Lauraceae Plants From Different Genera Based on HS-SPME-GC-MS. [PDF]

J Anal Methods Chem
Wang Z, Liu H, Liu A, Liu P, Zhao J, Fan S, Wang J, Keremu B, Yang L, Li L.   +9 more
europepmc   +1 more source

Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline-Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. [PDF]

Foods
Wang Z, Yang Y, Zhang D, Li J, Zhang L, Zhao Y, Zhao J, Zhang J, Wu J.   +8 more
europepmc   +1 more source

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Zhou F, Wang A, Wang X, Wang C, Zhao J, Cao W, Zhai R, Yang C, Wang Z, Xu L.   +9 more
europepmc   +1 more source