Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

(2020) Yang Wang et al.   Journal of Food Measurement and Characterization

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

(2020) Yuxi Cao et al.   Food Science & Nutrition

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Genome sequencing of cold‐adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification

(2020) Weijun Leng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Electronic Nose-Based Technique for Rapid Detection and Recognition of Moldy Apples

(2019) Wenshen Jia et al.   SENSORS

Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

(2019) Xiao Jia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On the potential of ion mobility spectrometry coupled to GC pre-separation – A tutorial

(2018) Wolfgang Vautz et al.   ANALYTICA CHIMICA ACTA

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 key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

(2017) Janneth Gallegos et al.   FOOD CHEMISTRY

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

(2017) Lirong Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng 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

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and characterization of awamori yeast mutants with l -leucine accumulation that overproduce isoamyl alcohol

(2015) Hiroshi Takagi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

(2012) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

(2011) Fei lu et al.   FOOD CHEMISTRY

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)

(2010) F. Maggi et al.   FOOD CHEMISTRY

Composition and volatile profiles of commercial Argentinean blue cheeses

(2010) Irma V Wolf et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Investigation of Sensory and Volatile Characteristics of Farmed and Wild Barramundi (Lates calcarifer) using Gas Chromatography−Olfactometry Mass Spectrometry and Descriptive Sensory Analysis

(2009) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A