Cargando…

Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS

INTRODUCTION: Citrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties. CRCP has been used for centuries as a traditional genuine herb because of its excellent therapeutic effects. In addition, owing to its uniq...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Min, Li, Xue, Ding, Haiyan, Chen, Hongping, Liu, Youping, Wang, Fu, Chen, Lin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Plant Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10231685/ https://www.ncbi.nlm.nih.gov/pubmed/37265640 http://dx.doi.org/10.3389/fpls.2023.1169321

Ejemplares similares

Effect of Drying Methods on Volatile Compounds of Citrus reticulata Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS
por: Yu, Xiangying, et al.
Publicado: (2022)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Electronic Nose and Head Space GC–IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages
por: Wang, Peng, et al.
Publicado: (2023)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers
por: Zhou, Yiwei, et al.
Publicado: (2021)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS
por: Yang, Shunbo, et al.
Publicado: (2021)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
por: Wu, Ruixiao, et al.
Publicado: (2022)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

The antihyperlipidemic equivalent combinatorial components from peel of Citrus reticulata ‘Chachi’
por: Xiao, Ping-Ting, et al.
Publicado: (2022)

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
por: Lee-Rangel, Héctor Aarón, et al.
Publicado: (2022)

Analysis of Floral Scent and Volatile Profiles of Different Aster Species by E-nose and HS-SPME-GC-MS
por: Song, Seung-Yeop, et al.
Publicado: (2023)

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
por: Liu, Yuxing, et al.
Publicado: (2021)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
por: Williams, Cody, et al.
Publicado: (2020)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Characterization of volatiles in flowers from four Rosa chinensis cultivars by HS-SPME-GC × GC-QTOFMS
por: Quan, Wenxuan, et al.
Publicado: (2023)

Transcriptome and Metabolome Analyses Provide Insights into the Flavonoid Accumulation in Peels of Citrus reticulata ‘Chachi’
por: Su, Jianmu, et al.
Publicado: (2022)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Discovery of the key active compounds in Citri Reticulatae Pericarpium (Citrus reticulata “Chachi”) and their therapeutic potential for the treatment of COVID-19 based on comparative metabolomics and network pharmacology
por: Wang, Fu, et al.
Publicado: (2022)

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam
por: Zhang, Hao, et al.
Publicado: (2020)

Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha’s Hand Fruit
por: Vitalini, Sara, et al.
Publicado: (2022)

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
por: Zeng, Lin, et al.
Publicado: (2022)

Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study
por: Reale, Samantha, et al.
Publicado: (2023)

Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms
por: Loulier, Jérémie, et al.
Publicado: (2020)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Analysis of Flavonoid Metabolites in Citrus Peels (Citrus reticulata “Dahongpao”) Using UPLC-ESI-MS/MS
por: Wang, Fu, et al.
Publicado: (2019)

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS
por: Yuan, Ning, et al.
Publicado: (2023)

Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS
por: Mu, Yuwen, et al.
Publicado: (2023)

Searching for Potential Markers of Glomerulopathy in Urine by HS-SPME-GC×GC TOFMS
por: Ligor, Tomasz, et al.
Publicado: (2021)

Study on the Discrimination between Citri Reticulatae Pericarpium Varieties Based on HS-SPME-GC-MS Combined with Multivariate Statistical Analyses
por: Zheng, Yuying, et al.
Publicado: (2018)

GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany
por: Ieri, Francesca, et al.
Publicado: (2019)

Intraspecific DNA Barcoding and Variation Analysis for Citri Reticulatae Pericarpium of Citrus reticulata “Chachi”
por: Liu, Mengshi, et al.
Publicado: (2021)

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
por: Yang, Yan-Qin, et al.
Publicado: (2018)

HS-SPME-GC-MS Analyses of Volatiles in Plant Populations—Quantitating Compound × Individual Matrix Effects
por: Burzynski-Chang, Elizabeth A., et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_esqtugnfe9p1cndc5csl848s6l