Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

Published:2022-05 Issue: Volume:375 Page:131671
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Xiya,Wang Hongwei,Wang Zhirong,Huang Pimiao,Kan Jianquan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Sensory, olfactometric and chemical characterization of the aroma potential of garnacha and tempranillo winemaking grapes;Alegre;Food Chemistry,2020

2. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions;Adelina;Food Research International,2020

3. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels;Bautista;Nature Neuroscience,2008

4. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis;Cheng;Food Research International,2015

5. Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry;Chen;Food Sciences and Nutrition,2020

Cited by 116 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. Integrated interferometers as a new platform for low cost gas chromatography detection;Talanta;2025-01

2. Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis;Food Chemistry;2024-12

3. Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm;Food Chemistry;2024-12

4. Multi-omics strategy to reveal the numbing taste of Zanthoxylum armatum DC. at different developmental stages;Industrial Crops and Products;2024-12

5. Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS;Food Bioscience;2024-12