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 …
A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food
H Ye, J Yang, G Xiao, Y Zhao, Z Li, W Bai, X Zeng… - Food Chemistry, 2023 - Elsevier
Authenticity and origin tracing of animal-derived food are particularly necessary due to
various kinds of food fraud such as adulteration, counterfeiting, substitution and intentional …
various kinds of food fraud such as adulteration, counterfeiting, substitution and intentional …
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC …
X Feng, H Wang, Z Wang, P Huang, J Kan - Food Chemistry, 2022 - Elsevier
Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly
prized spice in China due to its distinctive aroma and taste. The volatile organic compounds …
prized spice in China due to its distinctive aroma and taste. The volatile organic compounds …
GC× GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
Chinese dry-cured hams have unique aroma characteristics appreciated by local
consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams …
consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams …
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 …
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 …
GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons
H Liu, Y Xu, J Wu, J Wen, Y Yu, K An, B Zou - Food Research International, 2021 - Elsevier
This study aims to investigate the influence of different harvesting seasons on the aroma of
black tea and the trend in the tea aroma variation. A total of 68 volatile substances was …
black tea and the trend in the tea aroma variation. A total of 68 volatile substances was …
[HTML][HTML] Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Y Rong, J Xie, H Yuan, L Wang, F Liu, Y Deng, Y Jiang… - Food Chemistry: X, 2023 - Elsevier
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this
study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were …
study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were …
Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS
X Chen, H Chen, J Xiao, J Liu, N Tang… - Food Research …, 2020 - Elsevier
The pickled products of finger citron are famous in southern China for their unique taste and
flavor. Although pickling process involves complex treatments including salting, desalting …
flavor. Although pickling process involves complex treatments including salting, desalting …
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA
J Song, Y Shao, Y Yan, X Li, J Peng, L Guo - Lwt, 2021 - Elsevier
Characteristic volatile profiles of quinoas were analyzed by gas chromatography–ion
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …