Results 231 to 240 of about 165,992 (261)

Volatile profile of Atlantic shellfish by HS-SPME GC/MS

2012
A procedure based on headspace solid-phase microextraction (HS-SPME) and GC–MS analysis was developed to investigate the volatile organic compounds (VOCs) of Atlantic shellfish species. The experimental conditions (fiber coating, sample volume, time and temperature of incubation) were optimized for the extraction of VOCs from shellfish.
FRATINI, GLENDA, S. LOIS, M. PAZOS, PARISI, GIULIANA, I. MEDINA   +4 more
openaire   +1 more source

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses.

Food Chemistry, 2023
Yaofei Hao, Jianxun Li, Zhiheng Zhao, Wenjing Xu, Lu Wang, Xue Lin, Xiaoping Hu, Congfa Li   +7 more
semanticscholar   +1 more source

Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS

Journal of Food Measurement & Characterization, 2023
Jingwen Zhang, L. Pan, K. Tu
semanticscholar   +1 more source

Volatile components of Hypericum humifusum, Hypericum perforatum and Hypericum ericoides by HS-SPME-GC and HS-SPME-GCMS using nano scale injection techniques

2011
Several products were developed, which contain Hypericum herb or its extracts as additives and several brands of food, beverages and yoghurts include this herb. Some Tunisian Hypericum species considered rare plants in Tunisia and their sampling need in the most of cases authorization from the authorities.
Rouis Z, Elaissi A, Abid NBS, Lassoued MA, Cioni PL, FLAMINI, GUIDO, Aouni M.   +6 more
openaire   +1 more source

Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue.

Food Research International, 2023
Q. Peng, Shanshan Li, Huajun Zheng, Kai Meng, Xi Jiang, Rui Shen, Jingrun Xue, Guangfa Xie   +7 more
semanticscholar   +1 more source

Determination of Residual Dimethyl Sulfate in Cephalosporin Using HS-SPME/GC–MS

Journal of Chromatographic Science
Abstract Dimethyl sulfate (DMS) is widely used in manufacturing process but because of its genotoxicity nature, it should be monitored at trace levels (1 μg/mL). It is complicated and difficult to quantify DMS in cephalosporin with traditional method.
openaire   +2 more sources

Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS.

Food Chemistry, 2023
Jinghong Xu, Z. Tu, Hong Wang, Yue‐ming Hu, Pingwei Wen, Xiaoliang Huang, Shu Wang   +6 more
semanticscholar   +1 more source

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2021
Xiya Feng, Hongwei Wang, Zhirong Wang, Pimiao Huang, Jianquan Kan   +4 more
semanticscholar   +1 more source

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.

Food Chemistry
Wensheng Yao, Shuangyu Ma, Huiying Wu, Dengyong Liu, Jun Liu, Mingcheng Zhang   +5 more
semanticscholar   +1 more source

Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

LWT, 2022
Yu Xiao, Yuxin Huang, Yulian Chen, Mingzhi Zhu, Cheng He, Zongjun Li, Yuanliang Wang, Zhonghua Liu   +7 more
semanticscholar   +1 more source