ArticleMolecules (Basel, Switzerland)2019
Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 40 citations in OpenAlex.
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- Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2023Article
- Gas Chromatographic-Ion Mobility Spectrometry Combined with Chemometrics to Study the Changes in Characteristic Odor Components of Galli gigerii Endothelium Corneum in Different Processing Methods.Journal of analytical methods in chemistry · 2023Article
- Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS.Molecules (Basel, Switzerland) · 2022Article
- Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Foods (Basel, Switzerland) · 2022Article
- Full Workflows for the Analysis of Gas Chromatography-Ion Mobility Spectrometry in Foodomics: Application to the Analysis of Iberian Ham Aroma.Sensors (Basel, Switzerland) · 2021Article
- Characterization of Volatile Organic Compounds of Healthy and Huanglongbing-Infected Navel Orange and Pomelo Leaves by HS-GC-IMS.Molecules (Basel, Switzerland) · 2020Article
- Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry.Food science & nutrition · 2020Article
- Characterization and Biological Activities of Seed Oil Extracted fromMolecules (Basel, Switzerland) · 2020Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air drying kumquats (VS-ADKs), and atmospheric pressure sugaring osmosis combined with hot-air drying kumquats (AS-ADKs) were established using 3D topographic plots. From the fingerprints, 40 signal peaks for 22 compounds were confirmed and quantified in all types of kumquats, namely, two terpenes, four esters, seven aldehydes, three ketones, and six alcohols. 3-Pentanone was identified as the major component of FKs; followed by 1-hexanol and the
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