Flavor profile of dried shrimp at different processing stages

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

(2020) De‐Yang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

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

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Development of electronic nose (Shrimp-Nose) for the determination of perishable quality and shelf-life of cultured Pacific white shrimp (Litopenaeus Vannamei)

(2020) Parthasarathy Srinivasan et al.   SENSORS AND ACTUATORS B-CHEMICAL

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu 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

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

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

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

(2019) Qi Lu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

(2019) Xiao Hu et al.   MOLECULES

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions

(2019) Xinran Li et al.   FOOD RESEARCH INTERNATIONAL

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

(2018) Ledan Huang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

(2018) Yui Okabe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of salinity on volatiles in the razor clam investigated by head space-solid phase microextraction/gas chromatography-mass spectrometry

(2018) Zhaoshou Ran et al.   FISHERIES SCIENCE

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Electronic noses for food quality: A review

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

Rapid freshness analysis of mantis shrimps (Oratosquilla oratoria) by using electronic nose

(2015) Jinghao Jiang et al.   Journal of Food Measurement and Characterization

Discrimination of excellent-grade ‘nori’, the dried laver Porphyra spp., with analytical methods for volatile compounds

(2014) Taiko Miyasaki et al.   FISHERIES SCIENCE

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

(2014) Na Wu et al.   JOURNAL OF FOOD SCIENCE

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

(2013) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Quality grade identification of green tea using the eigenvalues of PCA based on the E-nose signals

(2009) Huichun Yu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY