Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOFMS) method for oral aroma compounds monitoring of Baijiu

(2022) Yamin Yu et al.   FOOD CHEMISTRY

A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and Chemometrics

(2022) Xinqi Li et al.   FOOD CHEMISTRY

Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

(2022) Tharaga Sharmilan et al.   JOURNAL OF FOOD QUALITY

Electronic noses based on metal oxide semiconductor sensors for detecting crop diseases and insect pests

(2022) Zichen Zheng et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

The effect of gas concentration on detection and classification of beef and pork mixtures using E-nose

(2022) Sulaiman Wakhid et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics

(2022) Ke Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach

(2022) Xueqian Su et al.   FOOD CHEMISTRY

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

(2022) Mu Zhao et al.   FOOD CHEMISTRY

Fusion of electronic nose and hyperspectral imaging for mutton freshness detection using input-modified convolution neural network

(2022) Cunchuan Liu et al.   FOOD CHEMISTRY

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

(2022) Naiyong Xiao et al.   FOOD RESEARCH INTERNATIONAL

Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

(2022) Xia Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses

(2022) Wenyi Deng et al.   Aquaculture Reports

Evaluation of germination effect on volatile compounds of different faba bean cultivars using HS-SPME/GC-MS

(2022) Imene Rajhi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS

(2022) Chang Gao et al.   MICROCHEMICAL JOURNAL

Fundamentals of and recent advances in sorbent-based headspace extractions

(2021) Andre Cunha Paiva et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Use of Headspace GC/MS Combined with Chemometric Analysis to Identify the Geographic Origins of Black Tea

(2021) Jing Yun et al.   FOOD CHEMISTRY

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

(2021) Yanqin Yang et al.   JOURNAL OF FOOD SCIENCE

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

(2021) Erbao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent trends in application of chemometric methods for GC-MS and GC×GC-MS-based metabolomic studies

(2021) Neda Feizi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Impact of NSLAB on Kazakh cheese flavor

(2021) Shan Li et al.   FOOD RESEARCH INTERNATIONAL

Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis

(2021) Jiayu Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

(2021) Peng Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of fish quality parameters with low cost electronic nose

(2021) Emre Yavuzer   Food Bioscience

Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS

(2021) Shuang Guo et al.   FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods

(2021) Ting-Ting Ye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

(2021) Jian Zhang et al.   ULTRASONICS SONOCHEMISTRY

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

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

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

(2020) Yan Yan et al.   FOOD RESEARCH INTERNATIONAL

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

(2020) Zili Gao et al.   FOOD RESEARCH INTERNATIONAL

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour

(2020) Yun Wang et al.   FOOD RESEARCH INTERNATIONAL

Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

(2020) Fangkai Han et al.   Food Science & Nutrition

Beer volatile fingerprinting at different brewing steps

(2020) Vera Alves et al.   FOOD CHEMISTRY

Recent advances in Baijiu analysis by chromatography based technology–A review

(2020) Wei Jia et al.   FOOD CHEMISTRY

Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose

(2020) Shuang Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

GC-olfactometric characterisation of off-odours in commercially packaged rocket leaves

(2020) Antonio Raffo et al.   Food Packaging and Shelf Life

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

(2020) Rafael Martínez-García et al.   FOOD CHEMISTRY

Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India

(2020) Ratnasekhar Ch et al.   FOOD CHEMISTRY

Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

(2020) Xi He et al.   JOURNAL OF CHROMATOGRAPHY A

DWTLSTM for electronic nose signal processing in beef quality monitoring

(2020) Dedy Rahman Wijaya et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

(2020) Xi He et al.   FOOD CHEMISTRY

Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA

(2020) Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

(2020) Nadya Mara Adelina et al.   FOOD RESEARCH INTERNATIONAL

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

(2020) Salwa Tsouli Sarhir et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid

(2019) Juan C. Rodriguez Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Peach growth cycle monitoring using an electronic nose

(2019) Henike Guilherme Jordan Voss et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

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

Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)

(2019) Mahdi Ghasemi-Varnamkhasti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Quality level identification of West Lake Longjing green tea using electronic nose

(2019) Xiaohui Lu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Gas chromatography in combination with fast high-resolution time-of-flight mass spectrometry: Technical overview and perspectives for data visualization

(2019) Thomas M. Gröger et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

(2018) Wolfgang Vautz et al.   ANALYTICA CHIMICA ACTA

Application of HPLC fingerprint based on acid amide components in Chinese prickly ash ( Zanthoxylum )

(2018) Jingxuan Ke et al.   INDUSTRIAL CROPS AND PRODUCTS

Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy

(2018) Min Xu et al.   JOURNAL OF FOOD ENGINEERING

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Development of a Dual MOS Electronic Nose/Camera System for Improving Fruit Ripeness Classification

(2018) Li-Ying Chen et al.   SENSORS

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Multidimensional gas chromatography in food analysis

(2017) Yada Nolvachai et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues

(2017) Maykel Hernández-Mesa et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Bioelectronic Nose: An Emerging Tool for Odor Standardization

(2017) Manki Son et al.   TRENDS IN BIOTECHNOLOGY

Chemometric methods in data processing of mass spectrometry-based metabolomics: A review

(2016) Lunzhao Yi et al.   ANALYTICA CHIMICA ACTA

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

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

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Evaluation and application of static headspace–multicapillary column-gas chromatography–ion mobility spectrometry for complex sample analysis

(2014) Chamila J. Denawaka et al.   JOURNAL OF CHROMATOGRAPHY A

Electronic nose and electronic mucosa as innovative instruments for real-time monitoring of food dryers

(2014) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Theory and practice of a variable dome splitter for gas chromatography-olfactometry

(2013) Peter Boeker et al.   JOURNAL OF CHROMATOGRAPHY A