Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection.

[1]  Wenzheng Shi,et al.  Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis. , 2022, Food research international.

[2]  Guifang Tian,et al.  Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses , 2022, Aquaculture Reports.

[3]  M. Amri,et al.  Evaluation of germination effect on volatile compounds of different faba bean cultivars using HS-SPME/GC-MS , 2022, Journal of Food Composition and Analysis.

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[8]  Haibo Yuan,et al.  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. , 2022, Food chemistry.

[9]  Kecheng Zhang,et al.  Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics , 2022, LWT.

[10]  Linsheng Huang,et al.  Fusion of electronic nose and hyperspectral imaging for mutton freshness detection using input-modified convolution neural network. , 2022, Food chemistry.

[11]  Indika L. Wanniarachchi,et al.  Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea , 2022, Journal of Food Quality.

[12]  Yitian Zhu,et al.  A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics. , 2022, Food chemistry.

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[14]  Yixiang Xu,et al.  Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach. , 2022, Food chemistry.

[15]  Zhengquan Liu,et al.  Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis , 2022, LWT.

[16]  P. Wan,et al.  Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods , 2021, LWT.

[17]  Jianquan Kan,et al.  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. , 2021, Food chemistry.

[18]  Wangang Zhang,et al.  Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS , 2021, Ultrasonics sonochemistry.

[19]  Yun-Guo Liu,et al.  HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage , 2021 .

[20]  Jianrong Li,et al.  Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS). , 2021, Food chemistry.

[21]  Yue Ma,et al.  Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS. , 2021, Food chemistry.

[22]  Yun‐wei Dong,et al.  Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue. , 2021, Food research international.

[23]  Emre Yavuzer.  Determination of fish quality parameters with low cost electronic nose , 2021 .

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[25]  Huanlu Song,et al.  Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS , 2021 .

[26]  Chunwang Dong,et al.  Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS. , 2021, Journal of food science.

[27]  Shan Li,et al.  Impact of NSLAB on Kazakh cheese flavor. , 2021, Food research international.

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[29]  Claudia Gonzalez Viejo,et al.  Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity , 2021, Sensors.

[30]  S. Selli,et al.  Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry , 2021 .

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[32]  Nadya Mara Adelina,et al.  Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions. , 2020, Food research international.

[33]  Pingping Li,et al.  Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA. , 2020, Food research international.

[34]  Riyanarto Sarno,et al.  DWTLSTM for electronic nose signal processing in beef quality monitoring , 2021 .

[35]  H. Jeleń,et al.  Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin. , 2020, Journal of chromatography. A.

[36]  T. Garde-Cerdán,et al.  Advancement in analytical techniques for the extraction of grape and wine volatile compounds. , 2020, Food research international.

[37]  Jun Wang,et al.  Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose , 2020 .

[38]  A. Wierzbicka,et al.  Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. , 2020, Food chemistry.

[39]  E. Moneta,et al.  GC-olfactometric characterisation of off-odours in commercially packaged rocket leaves , 2020 .

[40]  J. Moreno,et al.  Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. , 2020, Food chemistry.

[41]  R. Perestrelo,et al.  Geographical differentiation of apple ciders based on volatile fingerprint. , 2020, Food research international.

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[43]  Fangkai Han,et al.  Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification , 2020, Food science & nutrition.

[44]  Xianjun Meng,et al.  GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. , 2020, Food chemistry.

[45]  M. Nickerson,et al.  Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour. , 2020, Food research international.

[46]  Yan Xu,et al.  Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. , 2020, Food research international.

[47]  Bingcan Chen,et al.  Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. , 2020, Food research international.

[48]  Jun Zhang,et al.  Rapid discrimination of Citrus reticulata 'Chachi' by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis. , 2020, Food research international.

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[51]  Bohdan Dobrzański,et al.  Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS , 2020, Sensors.

[52]  Jianrong Li,et al.  Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue , 2020 .

[53]  Baoguo Sun,et al.  Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS). , 2020, Food chemistry.

[54]  Huixiang Liu,et al.  A Model Transfer Learning Framework With Back-Propagation Neural Network for Wine and Chinese Liquor Detection by Electronic Nose , 2020, IEEE Access.

[55]  Ralf Zimmermann,et al.  Gas chromatography in combination with fast high-resolution time-of-flight mass spectrometry: Technical overview and perspectives for data visualization , 2020 .

[56]  Wang Jin,et al.  Quality level identification of West Lake Longjing green tea using electronic nose , 2019 .

[57]  J. Tripathi,et al.  GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris) , 2019, Heliyon.

[58]  Songyi Lin,et al.  Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer. , 2019, Food chemistry.

[59]  Sergio Luiz Stevan,et al.  Peach growth cycle monitoring using an electronic nose , 2019, Comput. Electron. Agric..

[60]  M. Ghasemi-Varnamkhasti,et al.  Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM) , 2019, LWT.

[61]  Tiago A. E. Ferreira,et al.  Wine quality rapid detection using a compact electronic nose system: application focused on spoilage thresholds by acetic acid , 2019, LWT.

[62]  Hehe Li,et al.  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. , 2019, Food chemistry.

[63]  Xiu‐ping Dong,et al.  Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation. , 2019, Food research international.

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[65]  Jun Wang,et al.  Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy , 2019, Journal of Food Engineering.

[66]  Jianbin Liu,et al.  GC-O-MS technique and its applications in food flavor analysis. , 2018, Food research international.

[67]  Kea-Tiong Tang,et al.  Development of a Dual MOS Electronic Nose/Camera System for Improving Fruit Ripeness Classification , 2018, Sensors.

[68]  Jingxuan Ke,et al.  Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum) , 2018, Industrial Crops and Products.

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[72]  Tomasz Dymerski,et al.  Electronic noses: Powerful tools in meat quality assessment. , 2017, Meat science.

[73]  Tai Hyun Park,et al.  Bioelectronic Nose: An Emerging Tool for Odor Standardization. , 2017, Trends in biotechnology.

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[81]  P. Boeker,et al.  Theory and practice of a variable dome splitter for gas chromatography-olfactometry. , 2013, Journal of chromatography. A.

[82]  J. Bosset,et al.  The electronic nose applied to dairy products: a review , 2003 .

[83]  U. Brinkman,et al.  Comprehensive two-dimensional gas chromatography: a powerful and versatile analytical tool. , 2003, Journal of chromatography. A.