Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS)

2005 ◽  
Vol 28 (9-10) ◽  
pp. 1061-1074 ◽  
Author(s):  
Graham Eyres ◽  
Jean-Pierre Dufour ◽  
Gabrielle Hallifax ◽  
Subramaniam Sotheeswaran ◽  
Philip J. Marriott
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Gas Chromatography Olfactometry ◽  
Character Impact ◽  
Coriander Leaves

scholarly journals Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4796
Author(s):  
Shuang Chen ◽  
Li Wang ◽  
Derang Ni ◽  
Lin Lin ◽  
Heyu Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Time Of Flight ◽  
Aroma Compounds ◽  
Raw Material ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Cooking Process ◽  
Gas Chromatography Olfactometry

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.

Analysis of synthetic canine training aids by comprehensive two-dimensional gas chromatography–time of flight mass spectrometry

2012 ◽  
Vol 1255 ◽  
pp. 202-206 ◽  
Author(s):  
Sonja Stadler ◽  
Pierre-Hugues Stefanuto ◽  
Jonathan D. Byer ◽  
Michał Brokl ◽  
Shari Forbes ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Training Aids ◽  
Canine Training

Comprehensive Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry of Coal Liquids Produced During a Coal Liquefaction Process

2007 ◽  
Vol 21 (1) ◽  
pp. 286-294 ◽  
Author(s):  
Jacqui F. Hamilton ◽  
Alistair. C. Lewis ◽  
Marcos Millan ◽  
Keith D. Bartle ◽  
Alan A. Herod ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Coal Liquefaction ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Coal Liquids ◽  
Liquefaction Process

scholarly journals Specificity and selectivity improvement in doping analysis using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry

Química Nova ◽  
2012 ◽  
Vol 35 (5) ◽  
pp. 982-987 ◽  
Author(s):  
Samantha S. Barbosa ◽  
Felipe D. Leal ◽  
Monica C. Padilha ◽  
Raphael S. F. Silva ◽  
Henrique Marcelo G. Pereira ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Time Of Flight ◽  
Two Dimensional ◽  
Doping Analysis ◽  
Flight Mass Spectrometry ◽  
In Doping
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