Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

(2021) Duo Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

(2021) Fei He et al.   FOOD CHEMISTRY

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

(2020) Wenbin Du et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case

(2020) María García-Nicolás et al.   Foods

Key aroma compounds in Chinese fried food of youtiao

(2019) Wenbin Du et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

(2019) Tianze Wang et al.   FOOD CHEMISTRY

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs

(2016) Christoph Gerlach et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

(2016) Alice Thürer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time

(2014) A. Serra et al.   MEAT SCIENCE

Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques

(2013) Nina Naquiah Ahmad Nizar et al.   Journal of Oleo Science

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

The volatile compounds in lamb fat are affected by the time of grazing

(2011) Valentina Vasta et al.   MEAT SCIENCE

Persistence of pasture feeding volatile biomarkers in lamb fats

(2009) Guilhem Sivadier et al.   FOOD CHEMISTRY

Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

(2008) A. Watanabe et al.   JOURNAL OF FOOD SCIENCE