牦牛脂肪不同脱腥处理比较及其腥味物质分析Comparison of different deodorization methods for yak fat and its fishy odor substances analysis by 周佳，徐瑾，赵文俊，张丽，韩广兴，韩玲，余群力ZHOU Jia， XU Jin， ZHAO Wenjun， ZHANG Li， HAN Guangxing， HAN Ling， YU Qunli

Subjects: “…牦牛脂肪；脱腥；hs-spme-gc-ms；腥味物质…”
Get full text

Comprehensive aroma profiles and the underlying molecular mechanisms in six grape varieties with different flavors by Guang Wu, Yuchen Xin, Ruihua Ren, Huawei Chen, Bowei Yang, Maosheng Ge, Sha Xie

Subjects: Get full text

Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS by Liting Zhang, Zhaoyang Pan, Zhanhua Lu, Shiguang Wang, Wei Liu, Xiaofei Wang, Haoxiang Wu, Hao Chen, Tengkui Chen, Juan Hu, Xiuying He

Subjects: Get full text

Integrated Volatile Compounds and Transcriptional Gene Analysis Elucidate the Deterioration Mechanism of Embryo Rice During Storage by Xiyuan Yang, Tingting Su, Lixue Ma, Xindi Mu, Hui Wang, Lei Xu, Lidong Wang, Baijun Wang, Di Yao, Changyuan Wang

Subjects: Get full text

Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat by Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

Subjects: Get full text

Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process by Marcelo Wagner, Jorgelina Zaldarriaga Heredia, M. Pilar Segura-Borrego, M. Lourdes Morales, José M. Camiña, Silvana M. Azcarate, Raquel M. Callejón, Rocío Ríos-Reina

Subjects: Get full text

Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice by Xiujun Li, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu, Zhaosheng Wang

Subjects: Get full text

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS by Lina Sun, Guowang Wang, Lijian Xiong, Zhongqiang Yang, Yan Ma, Yanlong Qi, Yongyu Li

Subjects: Get full text

Multifaceted Biological Activities of Culinary Herb and Spice Extracts: In Vitro and In Silico Simulation Insights into Inflammation-Related Targets by Nance Hontman, Jéssica Gonçalves, José S. Câmara, Rosa Perestrelo

Subjects: Get full text

Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking by Banghua Xia, Jiaming Zhang, Chenhui Li, Song Wu, Li Huang, Dongli Qin, Qirui Hao, Lei Gao

Subjects: “…HS-SPME-GC-MS…”
Get full text

The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality by Chao Zheng, Shuilian Gao, Xiaxia Wang, Zhenbiao Yang, Junling Zhou, Ying Liu

Subjects: Get full text

Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose by Yinge Chen, Lulu Wang, Yawei Zhang, Nan Zheng, Yuanqing Zhang, Yangdong Zhang

Subjects: Get full text

Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content by Luqi Qin, Jiahuan Zheng, Bei Fan, Yixia Zhou, Rao Diao, Yufeng Sun, Jiameng Liu, Fengzhong Wang

Subjects: Get full text

Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades by Xiaomin Pang, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Xiaoli Jia, Haibin Wang, Yuanping Li, Qi Zhang, Jianghua Ye

Subjects: Get full text

Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils by Elaine Anit, Helga Hernández, Jan Banout, Klára Urbanová

Subjects: Get full text

Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC–MS-based metabolomics and machine learning by Kaiqi Cheng, Kaiqi Cheng, Jingzhe Xiao, Jingyuan He, Rongguang Yang, Jinjin Pei, Jinjin Pei, Wengang Jin, Wengang Jin, A. M. Abd El-Aty, A. M. Abd El-Aty

Subjects: Get full text

Effect of Amino Acid, Sugar, Ca²⁺, and Mg²⁺ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging by Hannah M. Charnock, Gary J. Pickering, Belinda S. Kemp

Subjects: Get full text

The dynamics of microbial community structure and metabolic function in different parts of cigar tobacco leaves during air-curing by Wenlong Li, Wenlong Li, Jun Yu, Jun Yu, Hao Li, Hao Li, Chunlei Yang, Chunlei Yang, Zheng Peng, Zheng Peng, Juan Zhang, Juan Zhang

Subjects: Get full text

A Comparative Study Based on HS-SPME-GC-MS of Volatile Compounds in Large Yellow Croaker (<i>Pseudosciaena crocea</i>) During Varied Cold Storage Conditions by Wenyuchu Chen, Fang Tian, Ailing Cao, Weiliang Guan, Tianyu Liu, Ying Liu, Luyun Cai

Subjects: Get full text

Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics by Ge Jin, Chenyue Bi, Anqi Ji, Jieyi Hu, Yuanrong Zhang, Lumin Yang, Sunhao Wu, Zhaoyang Shen, Zhou Zhou, Xiao Li, Huaguang Qin, Dan Mu, Ruyan Hou, Yan Wu

Subjects: Get full text