252 Results Found

A fast and correct identification of ignitable liquid residues in fire debris investigation is of high importance in forensic research. Advanced fast analytical methods combined with chemometric tools are usually applied for these purposes. In the pr...

Gas chromatography–ion mobility spectrometry (GC-IMS) is an interesting candidate to face geographical origin declaration fraud in dehydrated apple samples. It allows the collection of the peculiar fingerprints of the analysed samples with the...

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, incl...

The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composition and variances of volatile compounds (VOCs) in donkey meat (DM) and...

The main root, reed head, and fibrous root are three different main edible medicinal parts of ginseng (Panax ginseng C. A. Meyer). When processed into ginseng products, such as ginseng powder, they exhibit similar colors and odors, easily confused in...

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)...

The gut microbiota and its related metabolites differ between inflammatory bowel disease (IBD) patients and healthy controls. In this study, we compared faecal volatile organic compound (VOC) patterns of paediatric IBD patients and controls with gast...

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry...

Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and...

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor cha...

Oregano is often adulterated for economic reasons. This fraud mainly consists of adding other species with lower commercial value, such as olive leaves. To ensure the authenticity of oregano, an analytical method based on the analysis of the volatile...

Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive...

In this study, GC-IMS was used to analyze the volatile component and flavor profiles of Crassostrea gigas individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles, and a total...

Olibanum is a resinous traditional Chinese medicine that is directly used as a powder. It is widely used in China and is often combined with other traditional Chinese medicine powders to promote blood circulation and relieve pain, as well as to treat...

Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is...

Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl. To overcome the challenge of overlapping peaks regarding these key compounds, t...

In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%...

As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landr...

This study described the quality detection and rapid identification of frying oil waste points based on gas chromatography–ion mobility spectrometry (GC-IMS). A total of 48 volatile substances were identified, among which the levels of 11 compo...

The pericarps of Zanthoxylum bungeanum (ZBP) and leaves of Zanthoxylum bungeanum (ZBL) are popular spices in China, and they have pharmacological activities as well. In this experiment, the volatile organic compounds (VOCs) of the pericarps of Zantho...

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosa...

Compared with spring tea, summer tea has the advantages of economy and quantity. However, research on the aroma characteristics of summer tea is currently limited. In this study, summer fresh tea leaves (castanopsis. sinensis, cv. Fuliangzhong) (FTLs...

Early detection of late-onset sepsis (LOS) in preterm infants is crucial since timely treatment initiation is a key prognostic factor. We hypothesized that fecal volatile organic compounds (VOCs), reflecting microbiota composition and function, could...

This study investigated the effects of three cooking methods—fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment—on the structure and volatile compounds (VOCs) of fresh Lyophyllum decastes. The surfac...

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation...

This study analyzed the flavor compounds in the meat of four indigenous breeds of Chinese sheep through the use of gas chromatography–ion mobility spectrometry (GC-IMS). GC-IMS provided information on the characteristics and strength of 71 vola...

To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography–ion mobility spectrometry (GC–IMS). A total of 38 volatile...

Gas chromatography—ion mobility spectrometry (GC-IMS) allows the fast, reliable, and inexpensive chemical composition analysis of volatile mixtures. This sensing technology has been successfully employed in food science to determine food origin, fres...

This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimizatio...

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this s...

Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied by quantitative gas chromatography–ion mobility spectrometry, fo...

Gas chromatography–ion mobility spectrometry (GC-IMS) is a smart method that has been applied to determine the volatile compounds in Chinese teas, but its use in comparing the volatile compounds of different types of tea has not been mentioned....

The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS). The characteristic volatile fingerprints...

The flower buds of three Panax species (PGF: P. ginseng; PQF: P. quinquefolius; PNF: P. notoginseng) widely consumed as health tea are easily confused in market circulation. We aimed to develop a green, fast, and easy analysis strategy to distinguish...

Aroma plays a pivotal role in defining tea quality and distinctiveness, and tea producers have often observed that specific drought conditions are closely associated with the formation and accumulation of characteristic aroma compounds in tea leaves....

This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatogra...

Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratabl...

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 2...

This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobilit...

Endoscopic evaluation is mandatory in establishing the diagnosis of pediatric inflammatory bowel disease (IBD), but unfortunately carries a high burden on patients. Volatile organic compounds (VOC) have been proposed as alternative, noninvasive diagn...

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among diffe...

Gas chromatography–ion mobility spectrometry (GC-IMS) is a powerful technique in the field of food and flavor analysis specifically, as well as for the determination of volatile organic compounds (VOCs) in general. It offers high sensitivity an...

In the current study, an electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The st...

The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aroma compounds, this study utilized Gas Chromatography-Ion Mobility Spec...

In order to investigate the flavour characteristics of aromatic, glutinous, and nonaromatic rice, gas chromatography–ion mobility spectrometry (GC-IMS) was used to analyse the differences in volatile organic compounds (VOCs) amongst different r...

This study combined gas chromatography–ion mobility spectrometry (GC-IMS) and multivariate statistical analysis to explore the differences in the characteristic aroma of Idesia polycarpa Maxim (I. polycarpa) fruit and oil under different drying...

Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturi...

Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at...

Chitosan samples were prepared from the shells of marine animals (crab and shrimp) and the cell walls of fungi (agaricus bisporus and aspergillus niger). Fourier-transform infrared spectroscopy (FT-IR) was used to detect their molecular structures, w...

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during th...