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 …
Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis
J Yin, M Wu, R Lin, X Li, H Ding, L Han, W Yang… - Microchemical …, 2021 - Elsevier
Abstract Rapid, non-destructive, accurate, and high-throughput screening of volatile
ingredients plays an important role in the field of analysis. Gas chromatography–ion mobility …
ingredients plays an important role in the field of analysis. Gas chromatography–ion mobility …
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
C Li, S Al-Dalali, Z Wang, B Xu, H Zhou - Food Chemistry, 2022 - Elsevier
To clarify the characteristic aroma substances of water-boiled salted duck (WSD),
headspace-gas chromatography-mass spectrometry-olfactometry (HS–GC–MS–O), gas …
headspace-gas chromatography-mass spectrometry-olfactometry (HS–GC–MS–O), gas …
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
J Chen, L Tao, T Zhang, J Zhang, T Wu, D Luan, L Ni… - Lwt, 2021 - Elsevier
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron
nose (E-nose), headspace solid phase microextraction-gas chromatography-mass …
nose (E-nose), headspace solid phase microextraction-gas chromatography-mass …
[HTML][HTML] Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS …
Y Xiao, Y Huang, Y Chen, M Zhu, C He, Z Li, Y Wang… - LWT, 2022 - Elsevier
Eurotium cristatum is the dominant fungus during Fu brick tea (FBT) manufacturing,
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …
Flavor profile of dried shrimp at different processing stages
M Hu, S Wang, Q Liu, R Cao, Y Xue - Lwt, 2021 - Elsevier
Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor
profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried …
profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried …
Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose
G Jin, Z Zhu, Z Wu, F Wang, J Li, V Raghavan, B Li… - Food Bioscience, 2023 - Elsevier
Different pretreatments followed by the drying process could affect the volatile compounds of
dried perilla leaves. This study investigated the discrepancies in the volatile profiles of …
dried perilla leaves. This study investigated the discrepancies in the volatile profiles of …
Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function
C Di, W Jia - Trends in Food Science & Technology, 2024 - Elsevier
Background Pickling, as an ancient culinary technique (predate to 2400 BCE), protected
food in brine and/or sugar, which caused metabolites to undergo a series of chemical …
food in brine and/or sugar, which caused metabolites to undergo a series of chemical …
Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef
Edible coatings based on agar/sodium alginate (AS) and AS containing ginger essential oil
(AS+ GEO) were prepared and their effects on the quality and shelf-life of fresh beef during …
(AS+ GEO) were prepared and their effects on the quality and shelf-life of fresh beef during …
[HTML][HTML] Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
Y Yang, J Chen, Y Jiang, MC Qian, Y Deng, J Xie, J Li… - Lwt, 2022 - Elsevier
The drying technology plays an important role in aroma quality. Herein, the dynamic change
of volatile profiles of green tea under different temperature gradients and duration were …
of volatile profiles of green tea under different temperature gradients and duration were …