Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS

An, 2020, Development and validation of an improved probabilistic quotient normalization method for LC/MS- and NMR-based metabonomic analysis, Chinese Chemical Letters, 31, 1827, 10.1016/j.cclet.2019.12.011

Bi, 2021, Effects of different cooking methods on volatile flavor compounds of chicken breast, Journal of Food Biochemistry, 45, e13770, 10.1111/jfbc.13770

Chen, 2021, Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS, LWT-Food Science and Technology, 147, 10.1016/j.lwt.2021.111585

Chen, 2020, Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS, Food Research International, 138, 10.1016/j.foodres.2020.109717

Chen, 2021, Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS, Food Chemistry, 361, 10.1016/j.foodchem.2021.130055

Das, 2019, Profiling of volatile and non-phenolic metabolites-Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques, Food Chemistry, 296, 69, 10.1016/j.foodchem.2019.05.194

Fan, 2021, Characterizing the volatile compounds of different Sorghum Cultivars by both GC-MS and HS-GC-IMS, Food Research International, 140, 10.1016/j.foodres.2020.109975

Fathana, 2021, Tofu wastewater-derived amino acids identification using LC-MS/MS and their uses in the modification of chitosan/TiO2 film composite, Chemical Data Collections, 35, 10.1016/j.cdc.2021.100754

Gallegos, 2017, Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry, Food Chemistry, 220, 362, 10.1016/j.foodchem.2016.10.022

Gerhardt, 2018, Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM, Food Chemistry

Guo, 2022, Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS, Food Chemistry, 369, 10.1016/j.foodchem.2021.130939

Guo, 2018, Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS, Journal of Chromatography B, 1099, 46, 10.1016/j.jchromb.2018.09.011

Jeon, 2017, Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods, Food Chemistry, 219, 443, 10.1016/j.foodchem.2016.09.184

Jia, 2019, Biochemical changes induced by dominant bacteria in chillstored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds, Food Microbiology, 84, 10.1016/j.fm.2019.103248

Li, 2016, Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume), Food Chemistry, 201, 80, 10.1016/j.foodchem.2016.01.068

Li, 2017, Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn), Food Chemistry, 216, 316, 10.1016/j.foodchem.2016.08.044

Liang, 2022, Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS, Food Chemistry, 383, 10.1016/j.foodchem.2022.132455

Liang, 2022, Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3, Food Chemistry, 387, 10.1016/j.foodchem.2022.132870

Luo, 2014, Isolation, characterisation, and antioxidant activities of flavonoids from chufa (Eleocharis tuberosa) peels, Food Chemistry, 164, 30, 10.1016/j.foodchem.2014.04.103

Nie, 2021, Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods, Food Chemistry, 335, 10.1016/j.foodchem.2020.127662

Nie, 2019, Identification of compounds from chufa (Eleocharis dulcis) peels with inhibitory acrylamide formation activity, Revista Brasileira Farnacognosia, 29, 483, 10.1016/j.bjp.2018.11.002

Othman, 2019, Use of headspace-gas chromatography-ion mobility spectrometry to detect volatile fingerprints of palm fibre oil and sludge palm oil in samples of crude palm oil, BMC Research Notes, 12, 229, 10.1186/s13104-019-4263-7

Parker, 1995, Texture of Chinese water chestnut involvement of cell-wall phenolics, Journal of the Science of Food and Agriculture, 68, 337, 10.1002/jsfa.2740680313

Peng, 2003, Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut, LWT-Food Science and Technology, 36, 359, 10.1016/S0023-6438(03)00024-0

Rodríguez-Maecker, 2017, Identification of terpenes and essential oils by means of static headspace gas chromatography-ion mobility spectrometry, Analytical and Bioanalytical Chemistry, 409, 6595, 10.1007/s00216-017-0613-2

Shi, 2016, Quantification of fumarate and investigation of endogenous and exogenous fumarate stability in rat plasma by LC-MS/MS, Bioanalysis, 8, 10.4155/bio-2015-0026

Song, 2019, Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh cut Chinese water chestnut, Postharvest Biology and Technology, 148, 15, 10.1016/j.postharvbio.2018.10.005

Tian, 2020, Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content, Food Research International, 137, 10.1016/j.foodres.2020.109456

Wang, 2018, Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS), International Journal of Food Properties, 21, 1844, 10.1080/10942912.2016.1273234

Wang, 2020, Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS), Food Chemistry, 315, 10.1016/j.foodchem.2019.126158

Wang, 2019, Untargeted and targeted discrimination of honey collected by Apis cerana and Apis mellifera based on volatiles using HS-GC-IMS and HS-SPME-GC-MS, Journal of Agricultural and Food Chemistry, 67, 12144, 10.1021/acs.jafc.9b04438

Xu, 2020, Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), Food Microbiology, 91, 10.1016/j.fm.2020.103510

You, 2007, Identification of major phenolic compounds of Chinese Water Chestnut and their antioxidant activity, Molecules, 12, 842, 10.3390/12040842

Zeng, 2019, Variations of volatile flavor compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS, GC×GC-TOF MS and GC-IMS, International Journal of Food Science & Technology, 55, 509, 10.1111/ijfs.14294

Zhan, 2014, Study on antibacterial properties and major bioactive constituents of Chinese water chestnut (Eleocharis dulcis) peels extracts/fractions, European Food Research and Technology, 238, 789, 10.1007/s00217-013-2151-2

Zhang, 2020, A study on volatile metabolites screening by HS-SPME-GC-MS and HS-GC-IMS for discrimination and characterization of white and yellowed rice, Cereal Chemistry, 97, 496, 10.1002/cche.10264