Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
S Wang, H Chen, B Sun - Food Chemistry, 2020 - Elsevier
Rapid, nondestructive, high-throughput testing and screening of volatile ingredients plays an
important role in food flavor analysis. Gas chromatography–ion mobility spectrometry (GC …
important role in food flavor analysis. Gas chromatography–ion mobility spectrometry (GC …
Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products
S Gu, J Zhang, J Wang, X Wang, D Du - TrAC Trends in Analytical …, 2021 - Elsevier
The volatile profiles of agri-food products change dramatically during storage, processing
and distribution. Rapid and non-destructive detection of volatiles is critical for flavor quality …
and distribution. Rapid and non-destructive detection of volatiles is critical for flavor quality …
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Y Chen, P Li, L Liao, Y Qin, L Jiang, Y Liu - Food Chemistry, 2021 - Elsevier
The present study investigates volatile organic compound (VOC) compositional changes in
Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination …
Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination …
Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer
M Li, R Yang, H Zhang, S Wang, D Chen, S Lin - Food chemistry, 2019 - Elsevier
The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile
compounds were investigated by HS-GC–IMS fingerprinting combining with PCA. A total of …
compounds were investigated by HS-GC–IMS fingerprinting combining with PCA. A total of …
[HTML][HTML] Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and …
Y Li, L Yuan, H Liu, H Liu, Y Zhou, M Li… - Food Science and Human …, 2023 - Elsevier
Traditionally fermented shrimp paste has a long fermentation period and is susceptible of
external factors, which leads to unstable quality and limits its development and application …
external factors, which leads to unstable quality and limits its development and application …
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
Y Yang, B Wang, Y Fu, Y Shi, F Chen, H Guan, L Liu… - Food Chemistry, 2021 - Elsevier
The variations in flavor substances across the different stages of fermented soybean whey
tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility …
tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility …
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
W Yao, Y Cai, D Liu, Y Chen, J Li, M Zhang, N Chen… - Food Chemistry, 2022 - Elsevier
In order to help the poultry industry to generate higher quality products, the headspace-gas
chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify …
chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify …
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory …
N Xiao, H Xu, X Jiang, T Sun, Y Luo, W Shi - Food Research International, 2022 - Elsevier
The aroma characteristics of grass carp mince washed in four processes were analyzed via
electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography …
electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography …
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
A rapid method for analyzing of Jinhua ham samples in different aging time was created
based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS …
based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS …
Ion mobility spectrometry in food analysis: Principles, current applications and future trends
M Hernández-Mesa, D Ropartz, AM García-Campaña… - Molecules, 2019 - mdpi.com
In the last decade, ion mobility spectrometry (IMS) has reemerged as an analytical
separation technique, especially due to the commercialization of ion mobility mass …
separation technique, especially due to the commercialization of ion mobility mass …