Comparison and analysis of tomato flavor compounds using different extraction methods

Magnetic dispersive micro solid-phase extraction and gas chromatography determination of organophosphorus pesticides in strawberries

(2018) Virgínia Cruz Fernandes et al.   JOURNAL OF CHROMATOGRAPHY A

Characterising volatiles in tea ( Camellia sinensis ). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simple preparation of reduced graphene oxide coatings for solid phase micro-extraction (SPME) of furfural to be detected by gas chromatography/mass spectrometry

(2018) Alexis Piñeiro-García et al.   MATERIALS CHEMISTRY AND PHYSICS

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

(2017) Ye Liu et al.   Food Analytical Methods

“More than Honey”: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches

(2017) Barbara Siegmund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field

(2017) Erica Liberto et al.   JOURNAL OF CHROMATOGRAPHY A

Forced-air precooling treatment enhanced antioxidant capacities of apricots

(2017) Jiaqi Yan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice

(2017) Carmen Barba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tomato Flavor: Lost and Found?

(2017) Duoduo Wang et al.   Molecular Plant

Application of the fast sensory method ‘Rate-All-That-Apply’ in chocolate Quality Control compared with DHS-GC-MS

(2016) Sandra S. Waehrens et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography–mass spectrometry

(2015) Qin Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Suppression of volatile production in tomato fruit exposed to chilling temperature and alleviation of chilling injury by a pre-chilling heat treatment

(2015) Libin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of methyl salicylate and methyl jasmonate pre-treatment on the volatile profile in tomato fruit subjected to chilling temperature

(2015) Libin Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

(2014) Serkan Selli et al.   FOOD CHEMISTRY

The expanded tomato fruit volatile landscape

(2014) José L. Rambla et al.   JOURNAL OF EXPERIMENTAL BOTANY

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization

(2013) Mun Wai Cheong et al.   TALANTA

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

(2012) Marisela Pontes et al.   FOOD CHEMISTRY

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

(2012) Chloe Murat et al.   FOOD CHEMISTRY

Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

(2010) Raúl Delgado et al.   ANALYTICA CHIMICA ACTA

Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

(2010) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Use of headspace mulberry paper bag micro solid phase extraction for characterization of volatile aromas of essential oils from Bulgarian rose and Provence lavender

(2008) Mi-Mi Won et al.   ANALYTICA CHIMICA ACTA

Aroma-active compounds ofElsholtzia splendens using AEDA and HS–SPME–GC–O dilution analysis

(2008) Hyang S. Choi et al.   FLAVOUR AND FRAGRANCE JOURNAL

Application of multiple headspace-solid-phase microextraction followed by gas chromatography–mass spectrometry to quantitative analysis of tomato aroma components

(2008) E. Serrano et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry

(2007) S. Panseri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY