Identifying and discriminating aroma attribute and bioactive components of five commercial essential oils of celery (Apium graveolens L.) seeds using E-nose, HS-GC-IMS, and GC-MS-Reference-Cited by-同舟云学术

Identifying and discriminating aroma attribute and bioactive components of five commercial essential oils of celery (Apium graveolens L.) seeds using E-nose, HS-GC-IMS, and GC-MS

Published:2023-07 Issue: Volume:184 Page:115094
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Cong-cong^ORCID,Li Qiu-lu,Wang Na,Liu De-kun,Guo Chun-xiao

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Anti-inflammatory property of n-hexadecanoic acid: Structural evidence and kinetic assessment;Aparna;Chemical Biology & Drug Design,2012

2. A review of recent, unconventional applications of ion mobility spectrometry (IMS);Armenta;Analytica Chimica Acta,2011

3. Essential oil compounds and antioxidant activity for α-thujene rich two species of artemisia, case study (kashan Rangelands from Iran);Bidgoli;International Scientific Research Journal,2015

4. Electronic nose and GC-MS analysis on volatile compounds in essential oils from Mandarin Citrus reticulate Blanco peels;Cao;Food and Machinery,2018

5. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Food Research International,2020

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elderberry Hydrolate: Exploring Chemical Profile, Antioxidant Potency and Antigenotoxicity for Cosmetic Applications;Applied Sciences;2024-07-20

2. Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas);International Journal of Gastronomy and Food Science;2024-06

3. Investigating the Impact of Origins on the Quality Characteristics of Celery Seeds Based on Metabolite Analysis through HS-GC-IMS, HS-SPME-GC-MS and UPLC-ESI-MS/MS;Foods;2024-05-07

4. The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS;Journal of Cereal Science;2024-05