Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the fo...
Soil pesticide-residue screening is important for ecological protection, food safety, and public health. However, conventional chromatographic and spectroscopic methods often require complex sample pretreatment, expensive instruments, trained operato...
Chronic kidney disease (CKD) is associated with metabolic alterations that may affect the volatile organic compound (VOC) profiles of biological fluids. Electronic nose systems capture complex VOC patterns as characteristic sensor-response fingerprin...
Black cumin (Nigella sativa L.) seed oil consists of many volatile oils dissolved in the fixed oil. In this work, the seed oil samples were obtained from supercritical CO2 (SCCO2) extraction under various pressures (20.0–30.0 MPa) and temperatu...
Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand...
Volatile fingerprints provide useful information for characterizing Astragali Radix (AR), a food–medicine homologous plant material, but differences among wild, wild-simulated, and cultivated samples remain unclear. In this study, headspace sol...
This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-g...
Green (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active...
The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds...
The root tuber and rhizome of Curcuma longa L., abbreviated, respectively, as RCL and RHCL, are used as different medicines in China. In this work, volatile oils were extracted from RCL and RHCL. Then, gas chromatography–mass spectrometry (GC&n...
Volatile components are important active ingredients of Rutaceae. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was used to study the volatile compounds of Qu Aurantii Fructus, and a total of 174 peaks were detecte...
Understanding indoor and outdoor airborne organic mixtures, including semi-volatile organic compounds (sVOCs), remains challenging as quantitative monitoring is often costly and difficult to scale across buildings and individuals. Here we present a l...
Olive leaves are a highly available by-product from table olive and olive oil production. They are nowadays strongly valuable for their major bioactive compounds and their beneficial effects. To determine the differences between two Croatian domestic...
In this study, diploid, triploid, and tetraploid Crassostrea gigas samples were subjected to gas chromatography and ion mobility (GC-IMS) to identify and analyze volatile compounds and flavor fingerprints under conditions of high-temperature incubati...
Dry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry...
Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compoun...
Colorectal cancer (CRC) has been associated with changes in volatile metabolic profiles in several human biological matrices. This enables its non-invasive detection, but the origin of these volatile organic compounds (VOCs) and their relation to the...
Beauveria bassiana is a dimorphic and entomopathogenic fungus with different ecological roles in nature. In pathogenic fungi, yeast-to-mycelial conversion, which is controlled by environmental factors, is required for virulence. Here, we studied the...
The volatile fraction of Ophrys sphegodes Mill. subsp. sphegodes, Ophrys bertolonii subsp. benacensis (Reisigl) O. Danesch, E. Danasch & Ehrend. and Neotinea tridentata (Scop.) R.M. Bateman, Pridgeon & M.W. Case, three orchid species with dif...
Citrus medica ‘Guangdong Xiangshui’ is a commercially valuable specialty citrus cultivar whose leaf volatile organic compounds (VOCs) hold promise for applications in food flavor development. Although rootstock genotype is known to influe...
Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD)...
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...
Tomatoes are globally esteemed not only for their nutritional value but also for their complex and appealing aroma, a key determinant of consumer preference. The present study aimed to comprehensively characterise the volatilomic fingerprints of thre...
Coffee is one of the most popular beverages worldwide, whose production and consumption result in large amounts of waste, namely spent coffee grounds, constituting an important source of compounds for several industrial applications. This work focuse...
In order to characterize the volatile chemical components of Schisandra chinensis processed by different Traditional Chinese Medicine Processing methods and establish fingerprint profiles, headspace–gas chromatography–ion mobility spectro...
Wild chili peppers from Mexico are a representative product of high cultural and gastronomic importance. The objective of this research was to apply chemometric and sensometric techniques to generate volatile fingerprints, real-time sensory dominance...
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile...
The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-M...
Aromatic rice is highly valued worldwide for its distinctive fragrance and superior grain quality. Despite the importance of genetic diversity and aroma-related metabolites for germplasm conservation and breeding, studies integrating molecular marker...
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoho...
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the perica...
The commercial shelf life of extra virgin olive oil (EVOO) is commonly expressed as a fixed best-before period, although its actual duration may differ considerably among oils. This study investigated the chemical, volatile and sensory evolution of s...
In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spec...
Flavor is the most important feature consumers use to examine fruit ripeness, and it also has an important influence on taste sensation. Nowadays, more and more consumers pay much attention not only to the appearance but also to the fruit’s aro...
Chemical communication is common among animals. In humans, the chemical basis of social communication has remained a black box, despite psychological and neural research showing distinctive physiological, behavioral, and neural consequences of body o...
Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consume...
Industrial emissions of trace gases and VOCs can be an important contributor to air quality in cities. Disentangling different point sources from each other and characterizing their emissions can be particularly challenging in dense industrial areas,...
The chemical composition and perceived quality of wild ginseng (WG) are influenced by its geographical origin, yet clear chemical criteria for origin authentication remain lacking, and this problem is further complicated by the confounding effect of...
Microbial volatile organic compounds (mVOC) are metabolic products and by-products of bacteria and fungi. They play an important role in the biosphere: They are responsible for inter- and intra-species communication and can positively or negatively a...
Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear....
The global demand for legumes has grown significantly since the 1960s, due to their high protein content and environmental benefits. However, this growth could also facilitate the spread of seed-borne pathogens like Curtobacterium flaccumfaciens...
In this study, fresh leaves of the same Camellia sinensis (L.) O. Kuntze cv. Qilan cultivar grown at similar elevations but contrasting latitudes in Wuyishan, Fujian (the 2L-FQ cultivation site), and Baisha, Hainan (the 2L-HQ cultivation site), were...
16 February 2023
China is prone to severe surface ozone pollution in summer, so it is very important to understand the source of volatile organic compounds (VOCs) to control ozone formation. In this work, the emission characteristics of 91 VOC components from the pla...
Qualitative chemical fingerprinting of the honey volatiles by gas chromatography and mass spectrometry (GC-MS) has been an efficient authentication tool that allowed for the classification of the honey botanical origin (strongly related to its medici...
Trees of the Annona species that grow in the tropics and subtropics contain compounds that are highly valuable for pharmacological research and medication development and have anticancer, antioxidant, and migratory properties. Metabolomics was used t...
Bruchophagus huonchili is a pest that poses a serious threat to the yield and quality of Astragalus membranaceus seeds. In this study, we employed solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to identify volatil...
Early diagnosis of subclinical ketosis is fundamental in the production management of dairy cattle. Without evident clinical signs, this pathological condition causes important economic losses for the farmer and significant health repercussions for t...
Grain aging during storage leads to quality deterioration and significant economic losses. Traditional analytical approaches are often labor-intensive, slow, and inadequate for modern intelligent grain storage management. This review summarizes recen...
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile...
The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a co...
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