Optimization of GC-IMS parameters and determination of volatile fingerprint of flavors and fragrances using GC-IMS-Reference-Cited by-同舟云学术

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Optimization of GC-IMS parameters and determination of volatile fingerprint of flavors and fragrances using GC-IMS

Published:2024-08-30 Issue:1 Volume:22 Page:
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Geng Dechun¹,Chen Xinyu²,Jin Jing³,Lu Daoli¹,Huo Yujia⁴,Chen Bin¹

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

2. Department of Physical Chemistry, University of Duisburg-Essen, Duisburg, Germany

3. China Tobacco Guizhou Industrial Co. Ltd, Guiyang, China

4. Hanon Advanced Technology Group Co. Ltd, Jinan, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2386422

Reference48 articles.

1. Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design

2. Optical Distribution Network Design Using PSO

3. Evaluation of chemical grouping workflows for flavor inhalation risk assessment: Selected furan moiety-containing chemicals as a case study

4. Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS

5. Study of partial least squares and ridge regression methods

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