Výsledky vyhledávání - "headspace solid-phase microextraction"

Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS

Autoři: Ying Xu Yueyan Zhang Shiqing Song a další

Zdroj: Journal of Future Foods, Vol 5, Iss 6, Pp 561-571 (2025)

Témata: Chicken breast, Sensory evaluation, Electronic beam irradiation, Gas chromatography-ion mobility spectrometry, Volatile compound, Headspace solid phase microextraction-gas chromatography-mass spectrometry, TP368-456, Food processing and manufacture

Přístupová URL adresa: https://doaj.org/article/13d52c10b2b144e9a9e3a669bd1da3c6

Metabolomic profiling of sweat VOCs for occupational stress surveillance in firefighters: a GC-MS pilot study

Autoři: Teerada Somphot Thanaphol Sirithaweesuk Luxsana Dubas a další

Zdroj: Journal of Occupational Medicine and Toxicology, Vol 20, Iss 1, Pp 1-9 (2025)

Témata: Sweat, Firefighters, Psychological stress, Headspace solid phase microextraction, Volatile organic compounds, Gas chromatography-mass spectrometry, Industrial medicine. Industrial hygiene, RC963-969

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1745-6673

Přístupová URL adresa: https://doaj.org/article/48c4df50b14e46b98395216923ff5bac

Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea

Autoři: MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng

Zdroj: Shipin Kexue, Vol 46, Iss 21, Pp 201-210 (2025)

Témata: rizhao white tea, sensory quality, biochemical components, aroma components, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-21-020.pdf; https://doaj.org/toc/1002-6630

Přístupová URL adresa: https://doaj.org/article/1f9530008ecb4ea98f30c24a1cee1fde

Effect of mixed brewing on aroma quality of dried-grape wine

Autoři: ZHANG Fengming, NIU Jianming, XI Chenxu, ZHANG Junbo, LIU Dong, WU Wei, WANG Ping

Zdroj: Zhongguo niangzao, Vol 44, Iss 10, Pp 205-212 (2025)

Témata: mixed fermentation, dried-grape wine, headspace solid-phase microextraction, gas chromatography-mass spectrometry, aroma quality, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-10-205.pdf; https://doaj.org/toc/0254-5071

Přístupová URL adresa: https://doaj.org/article/1cb20003f5cd48798dded0ddcaa88990

Analysis and Evaluation of Volatile Chemical Components of Wild Ophiocordyceps sinensis and Its Mycelia in Xizang, China

Autoři: Pei Qun Zheng-Rong Lu Jia-Yi Yang a další

Zdroj: Journal of Pharmacy and Bioallied Sciences, Vol 17, Iss 3, Pp 122-127 (2025)

Témata: gas chromatography-mass spectrometry (gc-ms), headspace solid-phase microextraction (hs-spme), mycelia, ophiocordyceps sinensis, volatile components, Pharmacy and materia medica, RS1-441, Analytical chemistry, QD71-142

Popis souboru: electronic resource

Relation: https://journals.lww.com/10.4103/jpbs.jpbs_855_25; https://doaj.org/toc/0976-4879; https://doaj.org/toc/0975-7406

Přístupová URL adresa: https://doaj.org/article/64853c5b4a8a4eacac94b8c166cec383

Investigation of the Effect of Mixed Bacteria Fermentation on the Quality of Honey Tea Wine Based on E-Nose and HS-SPME-GC-MS

Autoři: Ying LI Hui ZHANG Hexiang QIU a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 19, Pp 297-307 (2025)

Témata: honey tea wine, mixed bacteria fermentation, flavor, electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/64a701fcfea24b4f826b7601deac880b

Effect of Silicon-Based Anti-foaming Agent on the Aroma of Oolong Tea Beverage Using Electronic Nose and HS-SPME-GC-MS

Autoři: ZHANG Weiming, HUANG Shanyoumei, FAN Ronghao, LIN Dongyi, MA Chengying, CHEN Xiaolan, FENG Wei, RONG Jiefeng, HUANG Yan

Zdroj: Shipin Kexue, Vol 46, Iss 20, Pp 1-13 (2025)

Témata: tea beverage, anti-foaming agent, organosilicone, electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-20-001.pdf; https://doaj.org/toc/1002-6630

Přístupová URL adresa: https://doaj.org/article/f4dd76239d94410481491aec164f699f

Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis

Autoři: Changqi Cai Fuchao Yan Junhong Li a další

Zdroj: Journal of Future Foods, Vol 6, Iss 2, Pp 307-318 (2026)

Témata: Mulberry juice, Sequentially fermented, Co-fermented, Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), High performance liquid chromatography (HPLC), Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772566925000825; https://doaj.org/toc/2772-5669

Přístupová URL adresa: https://doaj.org/article/dc41c81fb52c425ea5502083516d8b88

Comparison of the applications of GC-IMS and SPME-GC-MS in the analysis of volatile flavor compounds in strong-flavor Baijiu

Autoři: WANG Yihong, ZHENG Jia, ZHU Lizheng, PU Peijuan, WU Yuanxin, YUAN Fang

Zdroj: Zhongguo niangzao, Vol 44, Iss 9, Pp 243-249 (2025)

Témata: strong-flavor baijiu, gas chromatography-ion mobility spectrometry, headspace solid-phase microextraction-gas chromatography-mass spectrometry, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-9-243.pdf; https://doaj.org/toc/0254-5071

Přístupová URL adresa: https://doaj.org/article/0ec2d68ea8414fdcbe26b8081599a97e

Difference Analysis of Jiangxiang, Chuntian Typical Bodies in Multiple Rounds Sauce-flavor Baijiu Based on Electronic Nose and Gas Chromatography-Mass Spectrometry

Autoři: Dianfang WANG Weiyuan TANG Qiang ZHU a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 18, Pp 332-344 (2025)

Témata: electronic nose, headspace solid-phase microextraction, gas chromatography-mass spectrometry (gc-ms), odor activity values, sauce-flavor liquor, round, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/032e30a97a6e42a195f267357a6056c2

Changes in Physicochemical Indexes and Volatile Components during the Ripening Process of Gallnut Honey

Autoři: Zao SHI Xue YANG Huiying LI a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 15, Pp 299-309 (2025)

Témata: gallnut honey, ripening progress, physicochemical indexes, headspace solid-phase microextraction, volatile components, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/44e69f168c704fde8fd32b47bb480e7f

Changes of key aroma substances during Zaolajiao fermentation process based on HS-SPME-GC-MS

Autoři: CHEN Ju, HUANG Yubing, WANG Xueya, LU Min, SUN Xiaojing, YIN Yong, LI Wenxin

Zdroj: Zhongguo niangzao, Vol 44, Iss 7, Pp 91-98 (2025)

Témata: zaolajiao, headspace solid-phase microextraction-gas chromatography-mass spectrometry, odor activity value, key aroma substances, comprehensive evaluation, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-91.pdf; https://doaj.org/toc/0254-5071

Přístupová URL adresa: https://doaj.org/article/5797f31e1ba744a4831d5e93a40685c0

Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS

Autoři: Caiting LIANG Hua RONG Lu XU a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 13, Pp 271-281 (2025)

Témata: ninghong black tea, volatile components, the ningzhou tea population, the blending varieties, headspace solid-phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/5d03f60274f04b88a1829d2f5825bc59

Effects of Different Fixation Methods on Volatile Organic Compounds in Fresh Leaves of ‘Qiancha No.1’ Tea

Autoři: YANG Xianfeng, Zhang Tuo, Pang Dewen, Xi Yanan Zeng Tingting WANG Jing, ZHANG Xiaoqin

Zdroj: Shipin Kexue, Vol 46, Iss 14, Pp 216-212 (2025)

Témata: ‘qiancha no.1', fixation method, headspace solid-phase microextraction, gas chromatography-mass spectrometry, volatile organic compounds, TP368-456, Food processing and manufacture

Přístupová URL adresa: https://doaj.org/article/c8256421d6c94b6c8801374e9171a5e6

Vacuum-assisted headspace solid-phase microextraction for volatile profiling of avocado puree: Application to post-harvest ripening

Autoři: Angeliki Pateraki Breno Jorge Pollo Fabio Augusto a další

Zdroj: Journal of Chromatography Open, Vol 8, Iss , Pp 100274- (2025)

Témata: Avocado, Post-harvest ripening, Vacuum-assisted headspace solid-phase microextraction, Volatile compounds, Analytical chemistry, QD71-142

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772391725000726; https://doaj.org/toc/2772-3917

Přístupová URL adresa: https://doaj.org/article/9717f4e52f3e43eba7def775f5851b78

Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads

Autoři: TU Chaoyi, ZOU Sijin, YUAN Fang

Zdroj: Shipin Kexue, Vol 46, Iss 12, Pp 84-91 (2025)

Témata: sugar-substituted bread, maillard reaction intermediates, non-enzymatic browning, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, volatile organic compounds, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-010.pdf; https://doaj.org/toc/1002-6630

Přístupová URL adresa: https://doaj.org/article/23577f51a0ea4013bdd190646c51d647

Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry

Autoři: XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan

Zdroj: Shipin Kexue, Vol 46, Iss 12, Pp 240-248 (2025)

Témata: headspace solid-phase microextraction-gas chromatography-mass spectrometry, quantitative descriptive analysis, penalty analysis, plant milk, improvement of sensory attributes, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-028.pdf; https://doaj.org/toc/1002-6630

Přístupová URL adresa: https://doaj.org/article/c0ab0fd528d14c258a5ea1f23f17a65d

Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose

Autoři: Ji MA Kaiyang ZHU Yuan CUI a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 12, Pp 313-323 (2025)

Témata: walnut kernel, roasting temperature, roasting time, volatile organic compounds, headspace-gas chromatography-ion mobility spectrometry, headspace-solid phase microextraction-gas chromatography-mass spectrometry, electronic nose, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/acbc64d92d9048ac9b4f0539f54d47d5

Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV

Autoři: Chuang DONG Hui XU Yahui ZHU a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 10, Pp 281-290 (2025)

Témata: lala, headspace-solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms), odor activity value (oav), partial least squares discriminant analysis (opls-da), Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/c6f2e7f8246746c0ada5cac33595606c

Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

Autoři: Ruili LI Junjun ZHAO Shuiping DAI a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 8, Pp 311-321 (2025)

Témata: chicory root, headspace solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms), e-nose, volatile components, relative odor activity value (roav), Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/18319c02e1904411840f6ca9567e5dad