Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

(2020) Xiao Yang et al.   Foods

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

(2019) Jian Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

(2019) Ping Yang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Analysis of volatile terpenoid compounds in Rhododendron species by multidimensional gas chromatography with quadrupole time-of-flight mass spectrometry

(2019) Chenyu Qian et al.   MICROCHEMICAL JOURNAL

Linking consumer sensory acceptability to volatile composition for improved shelf-life: A case study of fresh-cut watermelon (Citrullus lanatus)

(2019) M.L. Mendoza-Enano et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

An integrated analytical approach based on NMR, LC–MS and GC–MS to evaluate thermal and non-thermal processing of cashew apple juice

(2019) Elenilson G. Alves Filho et al.   FOOD CHEMISTRY

Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

(2019) Xueli Pang et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in aged garlic extract

(2019) Kazuki Abe et al.   FOOD CHEMISTRY

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

(2018) Ye Liu et al.   Food Analytical Methods

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

(2018) Yu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

(2018) Qi Zhou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

(2018) Yunhao Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

(2017) Maria Koutidou et al.   FOOD CHEMISTRY

Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry

(2017) Pierre-Hugues Stefanuto et al.   JOURNAL OF CHROMATOGRAPHY A

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

(2017) Yaozhou Zhu et al.   JOURNAL OF FOOD SCIENCE

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

(2016) Mengya Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations

(2015) E. V. Lantsuzskaya et al.   Russian Journal of Physical Chemistry A

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction

(2011) Ai-Nong Yu et al.   FOOD CHEMISTRY

Ion-mobility spectrometry for environmental analysis

(2011) Isabel Márquez-Sillero et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

How big is the gap between olfactory detection and recognition of aliphatic aldehydes?

(2010) Matthias Laska et al.   Attention Perception & Psychophysics

Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting

(2010) Andrea Burdack-Freitag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

(2010) Ingrid Aguiló-Aguayo et al.   JOURNAL OF FOOD ENGINEERING

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

Sample-introduction systems coupled to ion-mobility spectrometry equipment for determining compounds present in gaseous, liquid and solid samples

(2008) L. Arce et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY