Results 11 to 20 of about 165,992 (261)

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS

Molecules, 2022
Houttuynia cordata is a medicinal and edible plant with a wide biological interest. Many parts were discarded due to various modes of consumption, resulting in resource waste. In this study, a comprehensive study was conducted on various edible indicators and medicinal components of Houttuynia cordata to understand its edible and medicinal value.
Shuai Qi, Lingyan Zha, Yongzheng Peng, Wei Luo, Kelin Chen, Xin Li, Danfeng Huang, Dongmei Yin   +7 more
openaire   +4 more sources

Comparison of fragrance and flavor components in non-psilocybin and psilocybin mushrooms using vacuum-assisted headspace high-capacity solid-phase microextraction and gas chromatography–mass spectrometry

Advances in Sample Preparation, 2023
Vacuum-assisted headspace high capacity solid-phase microextraction (Vac-HS-HC-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used to compare the volatile compounds that make up the volatile and semi-volatile components of five ...
Shannon L. Thomas, Colton Myers, Kevin A. Schug   +2 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, Cheng-Ling Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang   +9 more
semanticscholar   +1 more source

Comparison of three different methods for adsorption of aroma compounds for green tea, yellow tea and white tea

浙江大学学报. 农业与生命科学版, 2020
Combined with gas chromatography-mass spectrometer (GC-MS), we compared the adsorption characteristics and laws of aroma compounds for green tea, yellow tea and white tea by using three methods, i.e.
CHEN Jiaojiao, LU Chengyin, WANG Guoqing, CHEN Liyan, LIANG Huiling, ZHANG Yingbin   +5 more
doaj   +1 more source

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS

Foods, 2022
The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well.
Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu, Zheng Li   +11 more
doaj   +1 more source

Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]

, 2020
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina, Machado, Alexandra M., Miguel, Maria, Vilas-Boas, Miguel   +3 more
core   +1 more source

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

Food chemistry: X, 2023
Highlights • Characteristic aroma components of milk-flavored white tea were profiled.• Dihydro-5-pentyl-2(3H)-furanone was the essential volatile for milky flavor.• (E)-6,10-Dimethyl-5,9-Undecadien-2-one and 2-pentyl-furan had a positive effect on the ...
Zhilong Hao, Jiao Feng, Qianliang Chen, Hongzheng Lin, Xiaohong Zhou, Jiayun Zhuang, Jinyuan Wang, Yanping Tan, Zhilin Sun, Yanfei Wang, Bugui Yu   +10 more
semanticscholar   +1 more source

Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction

International Journal of Food Properties, 2022
A new method based on solid-phase extraction (SPE) combined with headspace solid-phase microextraction (HS-SPME) was established for the determination of terpenes in Baijiu.
Minxue Feng, Chenyao Li, Chao Wang, Guojun Zhu, Jun Lu, Yefu Chen, Dongguang Xiao, Xuewu Guo   +7 more
doaj   +1 more source

Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods [PDF]

Scientific Reports, 2020
AbstractThis research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector.
Bajer, Tomáš, Hill, Martin, Ventura, Karel, Bajerová, Petra   +3 more
openaire   +3 more sources

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Frontiers in Nutrition, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu   +7 more
semanticscholar   +1 more source