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232 related items for PubMed ID: 36152552

  • 1. Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry.
    Xu Y, Bi S, Xiong C, Dai Y, Zhou Q, Liu Y.
    Food Chem; 2023 Feb 15; 402():134303. PubMed ID: 36152552
    [Abstract] [Full Text] [Related]

  • 2. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.
    Xi BN, Zhang JJ, Xu X, Li C, Shu Y, Zhang Y, Shi X, Shen Y.
    Food Chem; 2024 Mar 01; 435():137547. PubMed ID: 37769558
    [Abstract] [Full Text] [Related]

  • 3. Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.
    Xu Y, Bi S, Niu X, Chen Y, Liu Y, Zhou Q.
    Food Res Int; 2023 Jan 01; 163():112208. PubMed ID: 36596141
    [Abstract] [Full Text] [Related]

  • 4. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
    Zhang X, Gao P, Xia W, Jiang Q, Liu S, Xu Y.
    Food Chem; 2022 Dec 15; 397():133773. PubMed ID: 35908468
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr 15; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

  • 6. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 15; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 7. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis.
    He C, Li Z, Liu H, Zhang H, Wang L, Chen H.
    Food Res Int; 2020 May 15; 131():108948. PubMed ID: 32247491
    [Abstract] [Full Text] [Related]

  • 8. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y.
    Food Res Int; 2019 Jun 15; 120():514-522. PubMed ID: 31000266
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
    [Abstract] [Full Text] [Related]

  • 10. Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
    Yin WT, Ma XT, Li SJ, Wang XD, Liu HM, Shi R.
    Food Res Int; 2021 Dec 22; 150(Pt A):110794. PubMed ID: 34865809
    [Abstract] [Full Text] [Related]

  • 11. Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry.
    Sun L, Qi Y, Meng M, Cui K.
    Molecules; 2023 Mar 25; 28(7):. PubMed ID: 37049712
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J, Niu Y, Xiao Z.
    Food Chem; 2021 Mar 01; 339():128136. PubMed ID: 33152893
    [Abstract] [Full Text] [Related]

  • 13. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H, Feng T, Qi W, Kong Q, Yue L, Wang H.
    J Food Sci; 2021 Jan 01; 86(1):184-193. PubMed ID: 33249575
    [Abstract] [Full Text] [Related]

  • 14. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
    Li C, Al-Dalali S, Wang Z, Xu B, Zhou H.
    Food Chem; 2022 Aug 30; 386():132728. PubMed ID: 35509168
    [Abstract] [Full Text] [Related]

  • 15. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products.
    Zhang Y, Tang L, Zhang Y, Song H, Raza A, Pan W, Gong L, Jiang C.
    Molecules; 2022 Sep 21; 27(19):. PubMed ID: 36234714
    [Abstract] [Full Text] [Related]

  • 16. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M, Li T, Yang F, Cui X, Zou T, Song H, Liu Y.
    Food Chem; 2022 Aug 15; 385():132659. PubMed ID: 35279498
    [Abstract] [Full Text] [Related]

  • 17. HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
    Ma L, Gao W, Chen F, Meng Q.
    Food Res Int; 2020 Nov 15; 137():109590. PubMed ID: 33233196
    [Abstract] [Full Text] [Related]

  • 18. Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.
    Chen X, Liu H, Li C, Xu Y, Xu B.
    Food Res Int; 2024 Feb 15; 178():113954. PubMed ID: 38309911
    [Abstract] [Full Text] [Related]

  • 19. Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Allium tuberosum Rottler).
    Xie B, Wu Q, Wei S, Li H, Wei J, Hanif M, Li J, Liu Z, Xiao X, Yu J.
    Molecules; 2022 Apr 08; 27(8):. PubMed ID: 35458622
    [Abstract] [Full Text] [Related]

  • 20. Formation of aroma characteristics driven by volatile components during long-term storage of An tea.
    Shen S, Wu H, Li T, Sun H, Wang Y, Ning J.
    Food Chem; 2023 Jun 15; 411():135487. PubMed ID: 36669341
    [Abstract] [Full Text] [Related]

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