Results 201 to 210 of about 165,992 (261)

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2023
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS).
Bo-Nan Xi, Jing-Jing Zhang, Xiao Xu, Cong Li, Yu Shu, Yu Zhang, Xuanming Shi, Yehua Shen   +7 more
semanticscholar   +1 more source

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.

Food Chemistry, 2021
The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and ...
Dan Su, Jiaofeng He, Yan-Zhu Zhou, Ya-li Li, Hong-jie Zhou   +4 more
semanticscholar   +1 more source

Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.

Food Chemistry, 2023
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation ...
Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jianan Huang, Chao Wang, Zhonghua Liu, Qin Li   +7 more
semanticscholar   +1 more source

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS.

Food Research International, 2023
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas ...
Yuanyuan Shao, Xiaoqiong Liu, Zhuoya Zhang, Pengxiang Wang, Kaikai Li, Chun-mei Li   +5 more
semanticscholar   +1 more source

Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS.

Food Chemistry, 2023
Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC ...
Xiaohua Wang, Yangyang Chen, Jing-Jing Zhang, Zewen Wang, K. Qi, Hongxiang Li, Ruiping Tian, Xiao Wu, Xin Qiao, Shaoling Zhang, Hao Yin   +10 more
semanticscholar   +1 more source

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form.

Food Chemistry, 2022
Japonica rice is widely planted in different regions of China. Rice of different geographical origins may have substantially different economic values. In this study, An untargeted metabolomics based approach using headspace solid-phase microextraction ...
Qiyan Zhao, Jinzhong Xi, Dan Xu, Yamei Jin, Fengfeng Wu, Qunyi Tong, Yun Yin, Xueming Xu   +7 more
semanticscholar   +1 more source

Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS.

Journal of Food Science, 2023
The purpose of this study is to compare the physicochemical properties and volatile flavor compounds of rose tea obtained by the methods of normal temperature drying, hot-air drying (HAD), and vacuum freeze-drying (VFD) and to evaluate the quality of ...
Zhen Liu, Ling-Xiao Liu, Qing-Dian Han, Gui-Zhi Dong, Bin Wang, Ji-Fang Zhang, Sheng-Ming Lei, Yun‐Guo Liu   +7 more
semanticscholar   +1 more source

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

LWT, 2021
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility ...
Jiahui Chen, Lina Tao, Ting Zhang, Jing-Jing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong   +8 more
semanticscholar   +1 more source

HS–SPME–GC applied to rancidity assessment in bakery foods

European Food Research and Technology, 2007
Fat is present in bakery foods, as a natural component of ingredients or it is added in the formulation for rheological, technological and sensorial reasons. However the presence of fat can lead to oxidation problems during the shelf life of the products, also affected by cooking temperatures.
PURCARO, Giorgia, MORET, Sabrina, CONTE, Lanfranco   +2 more
openaire   +4 more sources

Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics.

Food Chemistry, 2022
Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive analysis of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and ...
Min Zhu, Jing Sun, Haoan Zhao, Fanhua Wu, X. Xue, Liming Wu, W. Cao   +6 more
semanticscholar   +1 more source