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Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods.

• Authors : Marinaki, Maria^1,2,3 (AUTHOR); Mouskeftara, Thomai^2,3,4 (AUTHOR); Arapitsas, Panagiotis^5,6 (AUTHOR)

Subjects: *METABOLOMIC fingerprinting; *FERMENTATION; *ETHYL estersALEXANDRIA (Egypt)

• Source: Molecules. Jun2023, Vol. 28 Issue 12, p4653. 17p.

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HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation

• Authors : Jianfeng Liang; Hailin Wu; Mingfei Lu

Subjects: Headspace solid-phase micro-extraction-gas chromatography–mass spectrometry; Liupao tea; Fermentation

• Source: Food Chemistry: X, Vol 23, Iss , Pp 101764- (2024)

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Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS.

• Authors : Galarza, Gustavo¹ (AUTHOR) ; Figueroa, Jorge G.¹ (AUTHOR)

Subjects: *FOOD aroma; *COFFEE brewing; *TIME management

• Source: Molecules. Mar2022, Vol. 27 Issue 6, p2004. 15p.

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Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA).

• Authors : Guo, Rongcan¹ (AUTHOR); Yu, Futian¹ (AUTHOR); Wang, Chenghua¹ (AUTHOR)

Subjects: *GAS chromatography; *SOLID phase extraction; *MASS spectrometry

• Source: Analytical Letters. 2021, Vol. 54 Issue 7, p1162-1179. 18p. 5 Charts, 3 Graphs.

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Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

• Authors : Siebert TE; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA, 5064, Australia.; Smyth HE

Subjects: Fermentation* ; Wine*; Butyrates/Butyrates/Butyrates/*analysis

• Source: Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2005 Feb; Vol. 381 (4), pp. 937-47. Date of Electronic Publication: 2005 Jan 20.Publisher: Springer-Verlag Country of Publication: Germany NLM ID: 101134327 Publication Model: Print-Electronic Cited Medium: Print ISSN:

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SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation.

• Authors : Wang, Jingjing¹ (AUTHOR); Wang, Rongrong¹ (AUTHOR); Xiao, Qian¹ (AUTHOR)

Subjects: *PEPPERS; *ESSENTIAL oils; *VOLATILE organic compoundsCHINA

• Source: International Journal of Food Properties. 2019, Vol. 22 Issue 1, p1863-1872. 10p.

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IDENTIFICATION OF VOLATILE COMPOUNDS FROM A BREWERY WITH SPME TECHNIQUE.

• Authors : PIOTROWICZ, Adam¹

• Source: Chemistry-Didactics-Ecology-Metrology. Dec2016, Vol. 21 Issue 1/2, p97-106. 10p.

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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

• Authors : Lu Wang; Xu Yang; Zhuoting Li

Subjects: spend coffee grounds; fermentation; sensory property

• Source: Fermentation, Vol 7, Iss 4, p 254 (2021)

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Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

• Authors : Erhan Sulejmani; Muhamet Demiri

Subjects: sausage; ketones; Chemistry

• Source: Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 1, Pp 71-78 (2020)

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Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis

• Authors : Matthew T. Bingman; Claire E. Stellick; Jordanne P. Pelkey

Subjects: aroma; cider; fermentation

• Source: Beverages, Vol 6, Iss 2, p 40 (2020)

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