Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis

(2020) Weisheng Lv et al.   FOOD RESEARCH INTERNATIONAL

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and Chemometrics

(2020) Xiangzheng Yang et al.   SENSORS

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

(2020) Mingming Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

(2020) Stephen J. Koltun et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

(2020) Huajie Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

(2020) Xiaoai Chen et al.   FOOD RESEARCH INTERNATIONAL

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   FOOD CHEMISTRY

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

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

(2019) Ge Han et al.   MEAT SCIENCE

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

(2018) Hayley Rottiers et al.   Food Analytical Methods

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

(2017) Paulina Wiśniewska et al.   Journal of Chemistry

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

(2010) Ibtissem Hamrouni Sellami et al.   FOOD CHEMISTRY