Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-04-30
DOI
10.1007/s13197-020-04454-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Discrimination of Two Cultivars of Alpinia Officinarum Hance Using an Electronic Nose and Gas Chromatography-Mass Spectrometry Coupled with Chemometrics
- (2019) Qin Long et al. SENSORS
- Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose
- (2018) Qinqin Chen et al. FOOD RESEARCH INTERNATIONAL
- Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis
- (2018) Yanqin Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS-SPME-GC-MS
- (2018) Chunxia Dai et al. JOURNAL OF FOOD SAFETY
- Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry
- (2018) Hui-zhi Chen et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer
- (2018) Qian Wang et al. FOOD CONTROL
- Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression
- (2017) Man Zhang et al. FLAVOUR AND FRAGRANCE JOURNAL
- Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics
- (2017) Wenjiang Dong et al. FOOD CHEMISTRY
- Novel method for the producing area identification of Zhongning Goji berries by electronic nose
- (2017) Qi Li et al. FOOD CHEMISTRY
- The prediction of food additives in the fruit juice based on electronic nose with chemometrics
- (2017) Shanshan Qiu et al. FOOD CHEMISTRY
- Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography–mass spectrometry coupled with chemometrics
- (2017) Shaoqing Cui et al. Journal of Ginseng Research
- Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
- (2016) Yutaka Inoue et al. FOOD CHEMISTRY
- E-nose combined with chemometrics to trace tomato-juice quality
- (2015) Xuezhen Hong et al. JOURNAL OF FOOD ENGINEERING
- Qualification and quantisation of processed strawberry juice based on electronic nose and tongue
- (2015) Shanshan Qiu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level
- (2014) Huaixiang Tian et al. Food Analytical Methods
- Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation
- (2014) Huaixiang Tian et al. JOURNAL OF FOOD SCIENCE
- Authenticating cherry tomato juices—Discussion of different data standardization and fusion approaches based on electronic nose and tongue
- (2013) Xuezhen Hong et al. FOOD RESEARCH INTERNATIONAL
- Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose
- (2013) Zuobing Xiao et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Application of electronic nose in Chinese spirits quality control and flavour assessment
- (2012) Ming Liu et al. FOOD CONTROL
- Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression
- (2012) Xiaoxia Shi et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
- (2012) L. Vázquez-Araújo et al. MEAT SCIENCE
- Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network
- (2011) Qin Ou-Yang et al. JOURNAL OF FOOD SCIENCE
- Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine
- (2011) Danfeng Wang et al. MEAT SCIENCE
- Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose
- (2011) Tao Feng et al. SENSORS AND ACTUATORS B-CHEMICAL
- Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools
- (2011) Quansheng Chen et al. SENSORS AND ACTUATORS B-CHEMICAL
- Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal
- (2010) Rachael L. Best et al. APPETITE
- Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products
- (2009) An Adams et al. FOOD CHEMISTRY
- Quality grade identification of green tea using the eigenvalues of PCA based on the E-nose signals
- (2009) Huichun Yu et al. SENSORS AND ACTUATORS B-CHEMICAL
- Classification of brands of instant noodles using Vis/NIR spectroscopy and chemometrics
- (2008) Fei Liu et al. FOOD RESEARCH INTERNATIONAL
- Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
- (2008) Diego L. García-González et al. MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started