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Volatile compound fingerprinting for traditional sesame oil using GC×GC-MS

https://doi.org/10.2139/ssrn.5544124
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/aocs.12917openalex-snapshot
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues
inferredcites →https://doi.org/10.1007/s12161-020-01741-3openalex-snapshot
Optimization of Headspace SPME GC × GC-TOF/MS Analysis of Volatile Organic Compounds in Edible Oils by Central Composite Design for Adulteration Detection of Edible Oil
inferredcites →https://doi.org/10.1016/j.foodchem.2015.06.096openalex-snapshot
Ion mobility spectrometry fingerprints: A rapid detection technology for adulteration of sesame oil
inferredcites →https://doi.org/10.1016/j.foodchem.2025.144931openalex-snapshot
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
inferredcites →https://doi.org/10.1016/j.gaost.2024.08.001openalex-snapshot
Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods
inferredcites →https://doi.org/10.1016/j.jfca.2023.105612openalex-snapshot
Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
inferredcites →https://doi.org/10.1016/j.lwt.2024.116060openalex-snapshot
Dynamic changes in the sensory properties, composition and antioxidant activity of sesame residues and oil during the preparation of sesame oil by aqueous extraction
inferredcites →https://doi.org/10.1016/j.ocsci.2022.05.003openalex-snapshot
A comprehensive review of bioactive compounds and processing technology of sesame seed
inferredcites →https://doi.org/10.3390/s23146294openalex-snapshot
Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil
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