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1. Analysis of volatile organic compounds (VOCs) in yak ghee from different pastoral areas of China based on GC-IMS NSTL国家科技图书文献中心

Jiang H. |  Dai A.... -  《International Dairy Journal》 - 2025,160 - 1~10 - 共10页

摘要: spectrometry (GC-IMS) was used to analyze the differences of |  different pastoral areas. In summary, GC-IMS technology | © 2024 Elsevier LtdIn this study, for the |  first time, gas chromatography-ion mobility |  volatile organic compounds (VOCs) in 12 ghee samples from
关键词: Flavor fingerprints |  GC-IMS |  Origin traceability |  PLS-DA |  Yak ghee

2. Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS NSTL国家科技图书文献中心

Chen, Peichao |  Dai, Yaolin... -  《Food Research International》 - 2025,209(May) - 1.1~1.13 - 共13页

摘要: spectrometry (GC-IMS), and gas chromatography-mass |  oxides, and methyl compounds. GC-IMS and GC-MS results |  starches selectively adsorb amine compounds, while GC-IMS |  OEH using GC-IMS and GC-MS. The contributions of 12 |  spectrometry (GC-MS). Results indicate that V-type starches
关键词: E-nose |  GC-IMS |  GC-MS |  V -type starch |  Oyster enzymatic hydrolysate |  Adsorption |  WATER

3. Integrative metabolomics - GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi NSTL国家科技图书文献中心

Zhao, Huiyan |  Chen, Haowen... -  《Food Chemistry》 - 2025,466(Feb.28) - 1.1~1.17 - 共17页

摘要: this study, electronic sense, GC-IMS and metabolomics | Douchi is traditional Chinese condiment. In |  were combined to analyse the changes in flavour |  profiles and metabolites of Yangjiang douchi at different |  fermentation stages. The results showed that umami was the
关键词: Yangjiang douchi |  Electronic sense |  GC-IMS |  metabolomics |  Flavour

4. Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC-MS NSTL国家科技图书文献中心

Xie, Xu |  Wang, Yuehua... -  《Food Chemistry》 - 2025,480(Jul.15) - 1.1~1.15 - 共15页

摘要: chromatography ion mobility spectrometry (HS-GC-IMS) and | -GC-IMS. HS-SPME-GC-MS found that terpenes, esters | -mass spectrometry (HS-SPME-GC-MS). The former | This study comprehensively identified 10 |  blueberry varieties from 3 regions using headspace gas
关键词: Blueberry |  Flavor |  Volatile compounds |  HS-GC-IMS |  HS-SPME-GC-MS |  GAS-CHROMATOGRAPHY |  ACTIVE VOLATILES

5. Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS GC-IMS, and GC-E-Nose NSTL国家科技图书文献中心

Shi, Xueying |  Li, Yue... -  《Food Chemistry》 - 2025,481(Jul.30) - 1.1~1.10 - 共10页

摘要: chromatography-ion mobility spectrometry (GC-IMS), and gas |  compounds. GC-IMS identified 105 volatile compounds and | -of-flight mass spectrometry (GC-TOFMS), gas |  chromatography-electronic nose (GC-E-Nose). GC-TOFMS identified |  discriminant analysis (PLS-DA). GC-E-Nose further identified
关键词: Roasted coffee beans |  Volatile compounds |  Different origins |  GC-TOFMS |  GC-IMS |  GC |  E -nose |  ODOR ACTIVITY VALUE |  GAS-CHROMATOGRAPHY |  SENSORY PROPERTIES...

6. Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC-MS, and GC-IMS NSTL国家科技图书文献中心

Chen, Ziqiang |  Ma, Mingtao... -  《European food research and technology》 - 2025,251(2) - 269~282 - 共14页

摘要: spectrometry (GC-IMS) were employed to detect the variations |  electronic nose (GC-E-Nose), gas chromatography-mass |  spectrometry (GC-MS), and gas chromatography-ion mobility | The process of aging was crucial in enhancing |  the aroma quality of Huangjiu. Gas chromatography
关键词: Shaoxing Huangjiu |  GC-E-Nose |  GC-MS |  GC-IMS |  Volatile flavor compounds |  Aging year

7. Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC-MS and GC-IMS NSTL国家科技图书文献中心

Zhang, Manjun |  Zhou, Chunli... -  《Food Chemistry》 - 2025,469(Mar.30) - 1.1~1.23 - 共23页

摘要: chromatographyion mobility spectrometry (GC-IMS) techniques. A | ) were identified by GC-MS and GC-IMS, respectively |  chromatography-mass spectrometry (HS-SPME-GC-MS) and gas | In this study, the dynamic effects of |  ultrasonic treatment (0-400 W) on the volatile flavor
关键词: Pumpkin |  Ultrasonic |  Storage period |  GC-MS |  GC-IMS |  ANTIOXIDANT ACTIVITY |  VOLATILE COMPOUNDS |  FLESH |  PEEL

8. Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS NSTL国家科技图书文献中心

Yan, Kangling |  Kong, Jiaxin... -  《Food Chemistry》 - 2025,481(Jul.30) - 1.1~1.12 - 共12页

摘要:). Using electronic nose, GC-IMS, and SPME-GC-MS to |  identified by GC-IMS. SPME-GC-MS and OAV analysis | This study explored the flavor evolution of |  pre-cooked goose meat during storage, focusing on |  lipid oxidation's impact on warmed-over flavor (WOF
关键词: Pre-cooked goose meat |  GC-MS |  GC-IMS |  Lipid oxidation |  Warmed-over flavor |  Volatile organic compounds |  FISH |  QUALITY |  DETERIORATION

9. The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC-IMS and GC-MS NSTL国家科技图书文献中心

Gai, Lili |  Li, Kai... -  《Food Chemistry》 - 2025,482(Aug.1) - 1.1~1.18 - 共18页

摘要:. This study identified 82 VOCs using GC-IMS and 112 |  VOCs using GC-MS. PCA, PLS-DA, correlation analysis | Camellia oleifera oil (CO) is renowned in |  China for its exceptional nutritional benefits and |  distinctive aroma. The aroma of old CO from oil-tea tree
关键词: Camellia oleifera oil |  Tea oil tree ages |  GC-MS |  GC-IMS |  Key flavor compounds |  CLASSIFICATION

10. Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies NSTL国家科技图书文献中心

Mou, Zhen |  Cai, Xuemei... -  《Food Bioscience》 - 2025,66 - 共12页

摘要:-IMS) and gas chromatography-mass spectrometry (GC-MS |  by gas chromatography-ion mobility spectrometry (GC | Floral and fruity aromas are vital indicators |  for evaluating the quality of the sauce-flavored |  Baijiu, however, are hard to analyze and elucidate due
关键词: Floral-fruity aroma |  Pervaporative vaporization |  Sauce-flavored baijiu |  GC-IMS |  Moutai aroma
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