Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Wenjiang Dong, Rongsuo Hu, Yuzhou Long et al. · Food Chemistry · 2018 · 306 citations

Agriculture, Food Science, Food Analysis +16

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 239 citations

Agriculture, Food Science, Food Analysis +13

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Xuxia Zhou, Yunqing Chong, Yuting Ding et al. · Food Chemistry · 2016 · 225 citations

Agriculture, Food Science, Food Analysis +16

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong et al. · Food Chemistry · 2020 · 163 citations

Agriculture, Food Science, Food Analysis +15

Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS

Yanqin Yang, Michael C. Qian, Yuliang Deng et al. · Food Chemistry · 2022 · 146 citations

Agriculture, Chemistry, Food Science +17