Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food

Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu

(2023) Qing-Ru Liu et al.   FOOD RESEARCH INTERNATIONAL

Metabolomics in quality formation and characterisation of tea products: a review

(2022) Hongli Cai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

(2022) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress

(2022) Ngouana Moffo A. Ivane et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

(2022) Qi Peng et al.   Food Science & Nutrition

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

(2022) Xiaoting Zhai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry ( GC‐IMS )

(2022) Tong Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

(2022) Weida Wu et al.   FOOD CHEMISTRY

Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics

(2022) Qi Peng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Finding features - variable extraction strategies for dimensionality reduction and marker compounds identification in GC-IMS data

(2022) Joscha Christmann et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

(2022) Yin Zhang et al.   Foods

Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics

(2022) Si Mi et al.   FOOD CHEMISTRY

Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level

(2022) Pablo Rodríguez-Hernández et al.   MEAT SCIENCE

Guidelines to build PLS-DA chemometric classification models using a GC-IMS method: Dry-cured ham as a case of study

(2022) Andrés Martín-Gómez et al.   Talanta Open

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

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

Modeling grape taste and mouthfeel from chemical composition

(2021) Sara Ferrero-del-Teso et al.   FOOD CHEMISTRY

Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers

(2021) Jing Li et al.   FOOD RESEARCH INTERNATIONAL

Non-Targeted Screening Approaches for Profiling of Volatile Organic Compounds Based on Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) and Machine Learning

(2021) Charlotte Capitain et al.   MOLECULES

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

(2021) Haocheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)

(2021) Shuang Chen et al.   Foods

Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review

(2021) Mengying Shuai et al.   FOOD CHEMISTRY

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

Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose

(2021) Alessandra Tata et al.   FOOD CONTROL

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

(2020) Xiaoxu Zhang et al.   CEREAL CHEMISTRY

Lamb Age has Little Impact on Eating Quality

(2020) Claire E. Payne et al.   Foods

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

NMR-based metabolic profiling discriminates the geographical origin of raw sesame seeds

(2020) Seok-Young Kim et al.   FOOD CONTROL

Fraud vulnerability quantitative assessment of Wuchang rice industrial chain in China based on AHP-EWM and ANN methods

(2020) Huaxin Song 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

Achieving Food Authenticity and Traceability Using an Analytical Method Focusing on Stable Isotope Analysis

(2020) Yaeko SUZUKI   ANALYTICAL SCIENCES

A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

(2019) Xinran Wang et al.   FOOD RESEARCH INTERNATIONAL

Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper

(2019) Shun Deng et al.   BIOMEDICINE & PHARMACOTHERAPY

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

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

(2019) Maykel Hernández-Mesa et al.   MOLECULES

Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey

(2018) Natalie Gerhardt et al.   ANALYTICAL CHEMISTRY

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

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

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA