Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

(2022) Meng Tao et al.   Foods

Volatile Organic Compounds and Physiological Parameters as Markers of Potato (Solanum tuberosum L.) Infection with Phytopathogens

(2022) Aleksandra Steglińska et al.   MOLECULES

Geographical differentiation of molixiang table grapes grown in china based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes

(2022) Tao Feng et al.   Food Chemistry-X

The influence of storage conditions on the chemistry and flavor of hoppy ales

(2022) Christian Schubert et al.   FOOD CHEMISTRY

Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

(2021) Joana Pico et al.   FOOD CHEMISTRY

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

(2021) Chen Gao et al.   JOURNAL OF CEREAL SCIENCE

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

(2021) Xiushi Yang et al.   FOOD CHEMISTRY

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

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

Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis

(2021) Jiaxin Yin et al.   MICROCHEMICAL JOURNAL

Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics

(2021) Natasa P. Kalogiouri et al.   FOOD CHEMISTRY

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

(2021) Ge Song et al.   FOOD RESEARCH INTERNATIONAL

Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS

(2021) Ao-Nan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

(2021) Zhen Wang et al.   FOOD CHEMISTRY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Production of allohexaploid Brassica hybrid between tuber mustard (Brassica juncea L. var. crassicaulis Chen &Yang) and Chinese kale (Brassica oleracea var. alboglabra Bailey)

(2020) Fangfang Chen et al.   SCIENTIA HORTICULTURAE

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun 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

Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms

(2020) Jérémie Loulier et al.   MOLECULES

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

(2019) Tong Dan et al.   Frontiers in Microbiology

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

(2019) Min Kyung Park et al.   MOLECULES

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

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu et al.   FOOD CHEMISTRY

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

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

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

Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt

(2019) Zhanggen Liu et al.   FOOD RESEARCH INTERNATIONAL

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

(2019) Yangsheng Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

(2019) Wen-Liang Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How recent innovations in gas chromatography-mass spectrometry have improved pesticide residue determination: An alternative technique to be in your radar

(2019) Yolanda Pico et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Discriminant analysis of volatile organic compounds of Fusarium oxysporum f. sp. cepae and Fusarium proliferatum isolates from onions as indicators of fungal growth

(2018) Aimei Wang et al.   Fungal Biology

Monitoring of selected skin- and breath-borne volatile organic compounds emitted from the human body using gas chromatography ion mobility spectrometry (GC-IMS)

(2018) Paweł Mochalski et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

(2018) Huipeng Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

GC–MS detection and determination of major volatile compounds in Brassica juncea L. leaves and seeds

(2018) Anubhuti Sharma et al.   MICROCHEMICAL JOURNAL

New method based on Solid Phase Microextraction and Multidimensional gas chromatography-mass spectrometry to determine pesticides in strawberry jam

(2018) Maria Luisa Ruiz del Castillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

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

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

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

Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

(2016) Kalpana Palani et al.   FOOD CHEMISTRY

A procedure for comprehensive two-dimensional gas chromatography retention time locked dual detection

(2016) John Mommers et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of Kewda volatile components by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

(2016) Noohi Nasim et al.   NATURAL PRODUCT RESEARCH

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

(2015) Caroline Thomas et al.   FOOD CHEMISTRY

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

(2015) Rina Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

(2015) Juan Manuel Palomino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A new approach to determine vapor pressures of compounds in multicomponent systems by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry

(2014) Jevgeni Parshintsev et al.   TALANTA

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

(2007) Nadia Sabatini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY