Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04454-x
Abstract: The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose). GC–MS showed that the volatile compounds of instant vermicelli… read more here.
Keywords: five brands; brands instant; instant vermicelli; spme electronic ... See more keywords
HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers
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DOI: 10.3390/molecules26175425
Abstract: Floral fragrance is one of the most important characteristics of ornamental plants and plays a pivotal role in plant lifespan such as pollinator attraction, pest repelling, and protection against abiotic and biotic stresses. However, the… read more here.
Keywords: analysis; electronic nose; spme electronic; volatile compounds ... See more keywords