Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

(2018) Hui Tang et al.   MOLECULES

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

(2012) Yuping Liu et al.   MOLECULES

Sensory local uniqueness of Danish honeys

(2011) Sandra Stolzenbach et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL