Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat

Authors: Yaqin YU, Chunming TAN, Shi NIE, Mingli TIAN, Zongcai TU, Chang JI, Lu ZHANG

Source: Shipin gongye ke-ji, Vol 46, Iss 6, Pp 261-272 (2025)

Subject Terms: grass carp, sauce and marinade, quality, gas chromatography-ion mobility spectrometry (gc-ims), flavor, Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/b820c62272894a47b2677b6a8aae655f

Analysis on Flavor Quality of Brassica rapa L. from Different Varieties

Authors: MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

Source: Shipin gongye ke-ji, Vol 46, Iss 4, Pp 306-315 (2025)

Subject Terms: brassica rapa l., volatile flavor compounds, gas chromatography-ion mobility spectrometry (gc-ims), flavor amino acids, sensory evaluation, flavor quality, Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/774cc229028e46b397a579e1a3cf9d45

Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice

Authors: Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU

Source: Shipin gongye ke-ji, Vol 46, Iss 2, Pp 132-142 (2025)

Subject Terms: apple juice, probiotics, process optimization, aroma component, gas chromatography-ion mobility spectrometry (gc-ims), Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/1a07384e461441f48b1b93995b378d52

The detection and utilization of volatile metabolomics in Klebsiella pneumoniae by gas chromatography-ion mobility spectrometry

Authors: Fuxing Li, Shumin Gu, Chuwen Zhao, Yunwei Zheng, Junqi Zhu, Longhua Hu, Yaping Hang

Source: Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)

Subject Terms: Gas chromatography-ion mobility spectrometry (GC-IMS), Volatile metabolomic, Klebsiella pneumoniae, Carbapenemase, Imipenem (IPM), Medicine, Science

File Description: electronic resource

Relation: https://doaj.org/toc/2045-2322

Access URL: https://doaj.org/article/3743131a547f4996ab4c4f6eac7f8008

Effects of Dry Aging Times on the Quality of Yak Meat

Authors: Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU

Source: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 66-75 (2024)

Subject Terms: yak meat, dry aged, sensory evaluation, gas chromatography-ion mobility spectrometry (gc-ims), partial least squares analysis (pls-da), key volatile compounds, Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/5cc9af40ca3142f58cef058a7245b101

Volatile organic compounds profile of sebum from patients with Parkinson’s disease by gas chromatography-ion mobility spectrometry

Authors: Lu, Yanyi ^{a, 1}, Zhang, Yuan ^{b, 1}, Zeng, Lin ^a, Yan, Bowen ^a, Li, Xinpeng ^b, Zhou, Bangfu ^a, Xu, Zhiqiang ^{b, ⁎}, He, Qinghua ^{a, ⁎}

Source: In Microchemical Journal January 2025 208

Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Authors: Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin

Source: Food Chemistry: X, Vol 24, Iss , Pp 101935- (2024)

Subject Terms: Green tea, Vacuum freeze-microwave drying, Tea polyphenol, Caffeine, Color difference, Gas chromatography-ion mobility spectrometry (GC-IMS), Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752400823X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/dda24249532349e1b3ef6ba3a26465c4

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

Authors: Dechun Geng, Xinyu Chen, Jing Jin, Daoli Lu, Yujia Huo, Bin Chen

Source: CyTA - Journal of Food, Vol 22, Iss 1 (2024)

Subject Terms: Flavors and fragrances, gas chromatography ion mobility spectrometry (GC-IMS), volatile organic compounds (VOCs), orthogonal experimental design, particle swarm optimization (PSO), Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

Access URL: https://doaj.org/article/33c145f6fc2541f39e7ebaac32635018

Analysis of the Effect of Drying Methods on Volatile Components of Toona sinensis Based on GC-IMS and GC-MS Combined with Chemometrics

Authors: Le ZHANG, Yixin WEI, Guanying SHI, Pengfei JIANG, Lili ZHAO, Jihong WANG, Shaonan ZHANG, Zhaogai WANG

Source: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 222-234 (2024)

Subject Terms: toona sinensis, drying methods, gas chromatography-ion mobility spectrometry (gc-ims), gas chromatography-mass spectrometry (gc-ms), volatile organic compounds, Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/99191ae751ad4d578bb6ec6a6404c137

GC–IMS facilitates identification of carbapenem-resistant Klebsiella pneumoniae in simulated blood cultures

Authors: Fuxing Li, Yunwei Zheng, Chuwen Zhao, Junqi Zhu, Yaping Hang, Youling Fang, Longhua Hu

Source: AMB Express, Vol 14, Iss 1, Pp 1-21 (2024)

Subject Terms: Carbapenem-resistant Klebsiella pneumoniae (CRKP), Gas chromatography–ion mobility spectrometry (GC–IMS), Volatile organic compounds (VOCs), Imipenem (IPM), Carbapenemase (CBPM), Biotechnology, TP248.13-248.65, Microbiology, QR1-502

File Description: electronic resource

Relation: https://doaj.org/toc/2191-0855

Access URL: https://doaj.org/article/f43bd40c361843e78b6b2910acb9af3f

Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

Authors: Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

Source: Foods, Vol 14, Iss 1, p 83 (2025)

Subject Terms: chicken with Armillaria mellea prepared via pressure cooking, gas chromatography–mass spectrometry (GC-MS), gas chromatography–ion mobility spectrometry (GC-IMS), odor activity value (OAV), sensory properties, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/1/83; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/291cb5b8d8704545abea89d7933985c2

Early warning of Aspergillus contamination in maize by gas chromatography-ion mobility spectrometry

Authors: Yucan Qin, Haoxin Lv, Yating Xiong, Lin Qi, Yanfei Li, Ying Xin, Yan Zhao

Source: Frontiers in Microbiology, Vol 15 (2024)

Subject Terms: maize, gas chromatography-ion mobility spectrometry (GC-IMS), Aspergillus flavus, Aspergillus niger, volatile organic compounds (VOCs), principal component analysis (PCA), Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1470115/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/9446d5575f5f4395be10e986a498cb2f

Revealing alcoholization-related volatile compounds and determining alcoholization indices in tobacco using GC-IMS coupled with chemometrics

Authors: Guangwei Xiao, Jianyu Ding, Shizhou Shao, Lin Wang, Lei Gao, Xiaohua Luo, Zhaozhao Wei, Xiaohong Tan, Jie Guo, Jiangjin Qian, Anhong Xiao, Jiahua Wang

Source: Heliyon, Vol 10, Iss 15, Pp e35178- (2024)

Subject Terms: Gas chromatography-ion mobility spectrometry (GC-IMS), Chemometrics, Tobacco, Volatile compounds, Alcoholization index, Science (General), Q1-390, Social sciences (General), H1-99

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024112091; https://doaj.org/toc/2405-8440

Access URL: https://doaj.org/article/a784964866644724bc55e3ed693d37f3

Characterization and analysis of the volatile components of Cyclocarya paliurus tea from different origins based on GC-IMS technology

Authors: LOU Jie, ZUO Yaqian, TIAN Xing

Source: Shipin yu jixie, Vol 40, Iss 5, Pp 161-167,233 (2024)

Subject Terms: cyclocarya paliurus tea, volatile substances, gas chromatography-ion mobility spectrometry (gc-ims), partial least squares discriminant analysis (pls-da), dynamic principal component analysis, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20240523; https://doaj.org/toc/1003-5788

Access URL: https://doaj.org/article/2bd563895800417185877cd6bee5e3e0

Analysis of Physicochemical Quality and Flavor Differences of Five Commercially Available Tiger Nut Oils with Different Processes Based on GC-IMS Technique

Authors: Zhiya NIU, Yajie WANG, Gaoqian ZHANG, Yilai WAN, Wenyu LIU, Changqing WEI

Source: Shipin gongye ke-ji, Vol 45, Iss 1, Pp 258-267 (2024)

Subject Terms: gas chromatography-ion mobility spectrometry (gc-ims), tiger nut oil, different processes, volatile compounds, principal component analysis (pca), Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/ff4e3b35ff1a485287f17f921eb7aa74

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS

Authors: Xiaohui Liu, Fabao Dong, Yucai Li, Fu Lu, Botao Wang, Taicen Zhou, Degang Zhao, Mingzheng Huang, Feifei Wang

Source: Foods, Vol 13, Iss 21, p 3412 (2024)

Subject Terms: Camellia sinensis cultivar, drought stress, fresh tea leaves, gas chromatography–ion mobility spectrometry (GC-IMS), headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), aroma profile, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/13/21/3412; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/76fd696ea542450e8c52a9fe0ebf16fa

Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

Authors: Xueye XU, Xinzhen ZHANG, Yue SUN, Xueling LI, Xiaoming YAN, Jin LIANG

Source: Shipin gongye ke-ji, Vol 44, Iss 23, Pp 144-155 (2023)

Subject Terms: stir-fried rice, response surface, nutritional ingredients, electronic nose, gas chromatography-ion mobility spectrometry (gc-ims), Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/bcfad56d8cd84d5790a56092d0fe6f64

Study on the effects of granularity of paprika on physicochemical properties and volatile flavor compounds of chili oil

Authors: YANG Fang, DENG Fenglin, JIA Hongfeng, YUAN Haibin, YAO Kunlong

Source: Shipin yu jixie, Vol 39, Iss 10, Pp 157-165 (2023)

Subject Terms: chili oil, paprika, granularity, gas chromatography-ion mobility spectrometry (gc-ims), volatile flavor compounds, partial least squares discriminant analysis (pls-da), Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20231025; https://doaj.org/toc/1003-5788

Access URL: https://doaj.org/article/f65eb43141d84d95961e180522254130

Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation

Authors: Cui, Fang ^{a, e}, Liu, Min ^a, Li, Xue ^a, Wang, Du ^a, Ma, Fei ^a, Yu, Li ^a, Hu, Chundi ^e, Li, Peiwu ^{a, c, d}, Zhang, Liangxiao ^{a, b, c, ⁎}

Source: In Food Research International January 2024 176

Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS

Authors: Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG

Source: Shipin gongye ke-ji, Vol 44, Iss 17, Pp 139-148 (2023)

Subject Terms: gas chromatography-ion mobility spectrometry (gc-ims), non-saccharomyces cerevisiae, fermentation, navel orange wine, volatile compounds, Food processing and manufacture, TP368-456

File Description: electronic resource

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

Access URL: https://doaj.org/article/199818f44b844334a29d90ee22e8df0c