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

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

(2021) Doaa Abouelenein et al.   MOLECULES

Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods

(2021) Suleyman Polat et al.   FOOD CHEMISTRY

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

(2021) Lijia Zhang et al.   Foods

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

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

(2020) Amaia Iriondo-DeHond et al.   Foods

Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

(2020) Chenhui Wang et al.   FOOD RESEARCH INTERNATIONAL

Change of lipids in whelks (Neptunea arthritica cumingi Crosse and Neverita didyma) during cold storage

(2020) Man-Man Yu et al.   FOOD RESEARCH INTERNATIONAL

Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air

(2020) Bin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of drying process on chemical composition and key aroma components of Arabica coffee

(2019) Fareeya Kulapichitr et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

(2019) Aziz Korkmaz et al.   FOOD CHEMISTRY

Changes in volatile composition during the processing and storage of black ripe olives

(2019) Antonio López-López et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction

(2019) Qi Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age

(2019) Rachele Rocchi et al.   FOOD CONTROL

Determination of drying kinetics and quality changes of Panax quinquefolium L. dried in hot-blast air

(2019) Meng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

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

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS

(2018) Xuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Impact of volatile composition on the sensorial attributes of dried paprikas

(2017) Alberto Martín et al.   FOOD RESEARCH INTERNATIONAL

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

(2016) Gomathi Rajkumar et al.   DRYING TECHNOLOGY

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

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

(2015) Wenjiang Dong et al.   MOLECULES

Influence of thermal processing on the volatile constituents of muskmelon puree

(2014) D. Priyanka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE