Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

(2021) Fengling Tan et al.   FOOD CHEMISTRY

Identification of the main aroma compounds in Chinese local chicken high-quality meat

(2021) Yuxi Jin et al.   FOOD CHEMISTRY

Wheat classification according to its origin by an implemented volatile organic compounds analysis

(2020) Riccardo De Flaviis et al.   FOOD CHEMISTRY

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

(2019) L.G. Dias et al.   FOOD RESEARCH INTERNATIONAL

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

(2019) Salvatore Multari et al.   FOOD RESEARCH INTERNATIONAL

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

(2018) Sehun Choi et al.   Applied Biological Chemistry

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Sweet potato roots: unrevealing an old food as a source of health promoting bioactive compounds – A review

(2018) Thatyane Mariano Rodrigues de Albuquerque et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds

(2018) Valentina Centonze et al.   FOOD CHEMISTRY

Glucosylation of Smoke-Derived Volatiles in Grapevine (Vitis vinifera) is Catalyzed by a Promiscuous Resveratrol/Guaiacol Glucosyltransferase

(2017) Katja Härtl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf ( Camellia sinensis )

(2017) Jie Teng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

(2016) J. M. Lorenzo et al.   GRASAS Y ACEITES

Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatasL. cv Ayamurasaki,I.batatasL. cv Beniazuma andI. batatasL. cv Simon 1)

(2013) Atsuhiko Nakamura et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Good mass spectrometry and its place in good science

(2012) Mark W. Duncan   JOURNAL OF MASS SPECTROMETRY

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Development of a headspace solid-phase microextraction/gas chromatography–mass spectrometry method for determination of organophosphorus pesticide residues in cow milk

(2010) Frederico de M. Rodrigues et al.   MICROCHEMICAL JOURNAL

Protocol for solid-phase microextraction method development

(2010) Sanja Risticevic et al.   Nature Protocols

Investigation of off-odour and off-flavour development in boiled potatoes

(2009) Giampaolo Blanda et al.   FOOD CHEMISTRY

Identification of rose phenylacetaldehyde synthase by functional complementation in yeast

(2009) Moran Farhi et al.   PLANT MOLECULAR BIOLOGY

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

(2008) M. Majcher et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS