Characteristic volatile profiles of quinoas were analyzed by gas chromatography–ion
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …

Aroma is an important feature of quinoa that influences consumer preferences. Differently
coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic …

The distinctness in volatile profiles of pigmented rice with various colors (black, green,
purple, red, and yellow) after puffing were assayed through gas chromatography-ion …

Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC–
MS (headspace solid phase micro-extraction combined with gas chromatography–mass …

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and
Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage …

The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three
cultivars,'Jinsixiaozao'(Y1),'Youzao'(Y2), and 'Yuzao'(Y3), were analyzed by gas …

Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of
sauce‐flavor Baijiu produced by 10 different manufacturers were determined by GC‐IMS …

A new liquid chromatography methodology coupled to a diode array detector and a time-of-
flight mass spectrometer has been developed for the simultaneous determination of …

This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop
a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 …

Volatile compounds in Chinese jujubes dried by different methods–hot-air (HAD), heat-
pump (HPD), infrared radiation (IRD), vacuum (VD), vacuum freeze (VFD) and instant …