Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS

Influence of induction cooking on the flavor of fat cover of braised pork belly

(2021) Dandan Da et al.   JOURNAL OF FOOD SCIENCE

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

(2021) Fang Yang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

(2020) Youfeng Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

(2020) Tong-Xin Dou et al.   SCIENTIA HORTICULTURAE

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

GC-IMS and FGC-Enose fingerprint as screening tools for revealing Extra Virgin Olive Oil blending with soft-refined olive oils: a feasibility study

(2020) Tito Damiani et al.   MICROCHEMICAL JOURNAL

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

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

(2019) Hoa V. Ba et al.   ANIMAL SCIENCE JOURNAL

Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry

(2019) Katja Šuklje et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

(2019) Qian Guo et al.   JOURNAL OF FOOD SCIENCE

Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

(2019) Zhewei Song et al.   Microorganisms

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Antarctic krill lipid extracted by subcritical n -butane and comparison with supercritical CO 2 and conventional solvent extraction

(2018) Dewei Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

(2017) Gongshuai Song et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF/MS)

(2017) Jin Jing et al.   FOOD CHEMISTRY

Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

(2017) Yizhou Fang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

(2017) Jessica Schütt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

(2017) E.B. Yeh et al.   JOURNAL OF DAIRY SCIENCE

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

(2017) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics

(2017) Tomasz Majchrzak et al.   MONATSHEFTE FUR CHEMIE

Comparison of fatty acid methyl esters of palm and palmist oils determined by GCxGC–ToF–MS and GC–MS/FID

(2017) G.P.P. Kamatou et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Mechanisms of volatile production from amino acid esters by irradiation

(2016) Xi Feng et al.   FOOD RESEARCH INTERNATIONAL

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

(2015) Raíssa Bittar Mastello et al.   FOOD RESEARCH INTERNATIONAL

Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow

(2013) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination

(2013) Qi Zhou et al.   JOURNAL OF FOOD SCIENCE

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analysis of Aroma Compounds of Heated Fats from Wagyu Beef and Other Cattle Using Headspace SPME

(2012) Koshiro Migita et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

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

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of 4-ethylphenol from 4-hydroxycinnamic acid byLactobacillussp. isolated from a swine waste lagoon

(2009) D. Kridelbaugh et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

The taste of fat

(2008) Eric Dransfield   MEAT SCIENCE