{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:13:59Z","timestamp":1788495239230,"version":"build-2803163510"},"reference-count":62,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T00:00:00Z","timestamp":1785110400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008871","name":"Yunnan Provincial Science and Technology Department","doi-asserted-by":"publisher","award":["202301BD070001-236"],"award-info":[{"award-number":["202301BD070001-236"]}],"id":[{"id":"10.13039\/501100008871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104256","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T06:17:52Z","timestamp":1786342672000},"page":"104256","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC\u2013IMS and HS-SPME\u2013GC\u2013MS combined with chemical pattern recognition"],"prefix":"10.1016","volume":"38","author":[{"given":"Congyan","family":"Meng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunrong","family":"Yan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianqiang","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanxing","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianjun","family":"Yuan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Hou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104256_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125282","article-title":"Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science","volume":"301","author":"An","year":"2019","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104256_bb0010","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1007\/s11947-013-1130-8","article-title":"Effect of convective and vacuum\u2013microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries","volume":"7","author":"Aneta","year":"2014","journal-title":"Food and Bioprocess Technology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0015","doi-asserted-by":"crossref","first-page":"5","DOI":"10.3390\/cosmetics5010005","article-title":"Coffee silverskin: A review on potential cosmetic applications","volume":"5","author":"Bessada","year":"2018","journal-title":"Cosmetics"},{"issue":"6","key":"10.1016\/j.fochx.2026.104256_bb0025","first-page":"43","article-title":"Differences in volatile components between different drying methods of Lentinus edoeds analyzed by GC\u2013IMS","volume":"40","author":"Chen","year":"2024","journal-title":"Food and Machinery"},{"key":"10.1016\/j.fochx.2026.104256_bb0030","first-page":"1","article-title":"Analysis of aroma components in inflorescences of six turmeric germplasms by SHS-GC-MS combined with ROAV","author":"Chen","year":"2026","journal-title":"Journal of Tropical Biology"},{"key":"10.1016\/j.fochx.2026.104256_bb0035","doi-asserted-by":"crossref","unstructured":"Chen, T., Chen, X. Y., Lu, D. L., & Chen, B. (2018). Detection of adulteration in canola oil by using GC\u2013IMS and chemometric analysis. International Journal of Analytical Chemistry, 2018, Article 3160265. Doi;https:\/\/doi.org\/10.1155\/2018\/3160265.","DOI":"10.1155\/2018\/3160265"},{"key":"10.1016\/j.fochx.2026.104256_bb0040","doi-asserted-by":"crossref","unstructured":"Chen, Z. Y., K. Zhong, K., Xiang, Y. K., Shi, B. L., Wang, H. Y., Shi, J. Y., Li, Z. H., Zhao, L., & Zou, X. B. (2024). Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC-MS, and multivariate analysis. Food Chemistry, 493, Article 145658. doi;https:\/\/doi.org\/10.1016\/j.foodchem.2025.145658.","DOI":"10.1016\/j.foodchem.2025.145658"},{"issue":"24","key":"10.1016\/j.fochx.2026.104256_bb0045","first-page":"210","article-title":"Evolution of fatty acid composition, volatile flavors and bioactive ingredients of coffee oil during coffee bean roasting","volume":"43","author":"Dong","year":"2022","journal-title":"Food Science"},{"key":"10.1016\/j.fochx.2026.104256_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131671","article-title":"Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC\u2013IMS and HS-SPME-GC-MS","volume":"375","author":"Feng","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104256_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146207","article-title":"Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC\u2013IMS","volume":"494","author":"Fu","year":"2025","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.fochx.2026.104256_bb0060","doi-asserted-by":"crossref","first-page":"3087","DOI":"10.1002\/jsfa.10341","article-title":"Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC\u2013IMS)","volume":"100","author":"Ge","year":"2020","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104256_bb0065","series-title":"Compilations of odour threshold values in air, water and other media","author":"Gemert","year":"2003"},{"key":"10.1016\/j.fochx.2026.104256_bb0075","doi-asserted-by":"crossref","unstructured":"Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Dos Santos, L. D., Br\u00f6del, O., Frohme, M., & Saad, S. M. I. (2023). The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167:112704. https:\/\/link.cnki.net\/doi\/10.1016\/j.foodres.2023.112704.","DOI":"10.1016\/j.foodres.2023.112704"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0080","doi-asserted-by":"crossref","DOI":"10.3390\/compounds6010004","article-title":"Characterization of volatile compounds in Amarillo, Ariana, Cascade, Centennial, and El Dorado hops using HS-SPME\/GC-MS","volume":"6","author":"Herkenhoff","year":"2026","journal-title":"Compounds"},{"key":"10.1016\/j.fochx.2026.104256_bb0085","article-title":"Aroma component analysis by HS-SPME\/GC-MS to characterize lager, ale, and sour beer styles","volume":"194","author":"Herkenhoff","year":"2024","journal-title":"Food Research International"},{"issue":"19","key":"10.1016\/j.fochx.2026.104256_bb0090","doi-asserted-by":"crossref","DOI":"10.3390\/plants13192675","article-title":"Hops across continents: Exploring how terroir transforms the aromatic profiles of five hop (Humulus lupulus) varieties grown in their countries of origin and in Brazil","volume":"13","author":"Herkenhoff","year":"2024","journal-title":"Plants"},{"key":"10.1016\/j.fochx.2026.104256_bb0095","doi-asserted-by":"crossref","unstructured":"Herkenhoff, M. E., Praia, A. B., Dilarri, G., Br\u00f6del, O., Frohme, M., & Saad, S. M. I. (2026) Flavorful microbial fermentation: Metabolic, flavoromic, and sensory analysis insights into probiotic-enhanced catharina sour beer with Lacticaseibacillus paracasei F19. International Journal of Microbiology, 2026:3448995. https:\/\/link.cnki.net\/doi\/10.1155\/ijm\/3448995.","DOI":"10.1155\/ijm\/3448995"},{"issue":"14","key":"10.1016\/j.fochx.2026.104256_bb0100","first-page":"245","article-title":"Identification of characteristic flavor substances of Jingyang fu brick tea by gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography-mass spectrometry","volume":"44","author":"Hou","year":"2023","journal-title":"Food Science"},{"key":"10.1016\/j.fochx.2026.104256_bb0105","article-title":"The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel","volume":"19","author":"Hu","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"8","key":"10.1016\/j.fochx.2026.104256_bb0110","first-page":"226","article-title":"Effect of different shaping drying condition on volatile aroma components in famous keemum black tea","volume":"39","author":"Hu","year":"2018","journal-title":"Science and Technology of Food Industry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104256_bb0115","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1080\/07373937.2011.634976","article-title":"Effect of oven drying, microwave drying, and silica gel drying methods on the volatile components of ginger (Zingiber officinale roscoe) by HS-SPME-GC-MS","volume":"30","author":"Huang","year":"2012","journal-title":"Drying Technology"},{"key":"10.1016\/j.fochx.2026.104256_bb0120","series-title":"Study on aroma differences of tea leaves with different fermentation types and storage times based on electronic nose, HS-GC\u2013IMS and HS-SPME-GC-MS","author":"Huang","year":"2025"},{"issue":"10","key":"10.1016\/j.fochx.2026.104256_bb0125","doi-asserted-by":"crossref","first-page":"4405","DOI":"10.1111\/1750-3841.15898","article-title":"The appearance of volatile aromas in Tieguanyin tea with different elevations","volume":"86","author":"Jiang","year":"2021","journal-title":"Journal of Food Science"},{"issue":"7","key":"10.1016\/j.fochx.2026.104256_bb0130","first-page":"228","article-title":"Optimization of HS-SPME condition and analysis of volatile compounds in fresh and different drying coriander by GC-MS","volume":"40","author":"Li","year":"2019","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.104256_bb0135","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.foodchem.2019.03.124","article-title":"Development of a flavor fingerprint by HS-GC\u2013IMS with PCA for volatile compounds of Tricholoma matsutake singer","volume":"290","author":"Li","year":"2019","journal-title":"Food Chemistry"},{"issue":"20","key":"10.1016\/j.fochx.2026.104256_bb0140","first-page":"128","article-title":"Effects of different postharvest treatments on volatile compounds in citrus peel analyzed by gas chromatography-ion mobility spectrometry combined with chemometrics","volume":"42","author":"Li","year":"2021","journal-title":"Food Science"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0145","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.fshw.2022.07.035","article-title":"Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC\u2013IMS","volume":"12","author":"Li","year":"2023","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/j.fochx.2026.104256_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138531","article-title":"Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review","volume":"442","author":"Li","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104256_bb0155","first-page":"1","article-title":"Effects of different drying methods on the quality and microstructure of Triarrhena lutarioriparia shoots","author":"Liang","year":"2025","journal-title":"Food Industry Science and Technology"},{"key":"10.1016\/j.fochx.2026.104256_bb0160","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.foodchem.2018.01.193","article-title":"Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation","volume":"255","author":"Liedtke","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104256_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101832","article-title":"Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC\u2013IMS and HS-SPME-GC-TOF\/MS","volume":"49","author":"Liu","year":"2022","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104256_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114320","article-title":"Effect of storage time on the volatile compounds and taste quality of meixian green tea","volume":"173","author":"Liu","year":"2023","journal-title":"LWT--Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104256_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111328","article-title":"Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system","volume":"145","author":"Lotfy","year":"2021","journal-title":"LWT"},{"issue":"2","key":"10.1016\/j.fochx.2026.104256_bb0180","doi-asserted-by":"crossref","first-page":"734","DOI":"10.1002\/fsn3.3848","article-title":"Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review","volume":"12","author":"Makiso","year":"2024","journal-title":"Food Science & Nutrition"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0185","first-page":"1","article-title":"Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders","volume":"58","author":"Mehmet","year":"2020","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104256_bb0190","series-title":"Chemical composition of coffee bean aqueous extract and its mechanism of action on bone cells and bone metabolism","author":"Miao","year":"2023"},{"key":"10.1016\/j.fochx.2026.104256_bb0195","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.jchromb.2018.01.013","article-title":"Monitoring of selected skin-and breath-borne volatile organic compounds emitted from the human body using gas chromatography ion mobility spectrometry (GC\u2013IMS)","volume":"1076","author":"Mochalski","year":"2018","journal-title":"Journal of Chromatography B"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0200","doi-asserted-by":"crossref","DOI":"10.5114\/jhi.2025.150928","article-title":"Nutritional knowledge and intake of caffeine-containing beverages among pregnant and breastfeeding women","volume":"11","author":"Myszkowska-Ryciak","year":"2025","journal-title":"Journal of Health Inequalities"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0205","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1021\/acs.analchem.2c04680","article-title":"Foods and contaminants analysis using multidimensional gas chromatography: An update of recent studies, technology, and applications","volume":"95","author":"Nolvachai","year":"2023","journal-title":"Analytical Chemistry"},{"issue":"24","key":"10.1016\/j.fochx.2026.104256_bb0210","doi-asserted-by":"crossref","DOI":"10.3390\/foods11244068","article-title":"Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and influence of supplementation with Spondias mombin L. juice and\/or by-product","volume":"11","author":"Praia","year":"2022","journal-title":"Foods"},{"issue":"24","key":"10.1016\/j.fochx.2026.104256_bb0215","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25246027","article-title":"Characteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC\u2013IMS and HS-SPME-GC-MS","volume":"25","author":"Qi","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104256_bb0220","series-title":"Integrating sensory evaluation and HS-SPME-GC-MS to elucidate flavor characteristics and differential metabolites in four cold brew coffee processes","first-page":"5938779","author":"Qi","year":"2025"},{"key":"10.1016\/j.fochx.2026.104256_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2025.121998","article-title":"Identification of quality markers in wine-processed Radix scutellariae using electronic sensing, chemical analysis, and artificial neural networks","volume":"236","author":"Song","year":"2025","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.fochx.2026.104256_bb0230","doi-asserted-by":"crossref","DOI":"10.3389\/fpls.2026.1803743","article-title":"Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line \u2018Jinlong No.1\u2019 and its progenitor \u2018Huangdan\u2019","volume":"17","author":"Sun","year":"2026","journal-title":"Frontiers in Plant Science"},{"issue":"16","key":"10.1016\/j.fochx.2026.104256_bb0235","first-page":"196","article-title":"Analysis of volatile components in vacuum freeze-dried Toona sinensis by HS-SPME combined with GC-MS","volume":"40","author":"Sun","year":"2019","journal-title":"Science and Technology of Food Industry"},{"issue":"Suppl. 1","key":"10.1016\/j.fochx.2026.104256_bb0240","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/s11306-011-0330-3","article-title":"Double-check: Validation of diagnostic statistics for PLS-DA models in metabolomics studies","volume":"8","author":"Szyma\u0144ska","year":"2012","journal-title":"Metabolomics"},{"issue":"4","key":"10.1016\/j.fochx.2026.104256_bb0245","first-page":"232","article-title":"Analysis of volatile components in dried chives by SPME-GC-MS","volume":"42","author":"Tian","year":"2021","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.104256_bb0250","first-page":"1","article-title":"Effects of different drying methods on the composition, content, and antioxidant activity of phenolic compounds in maize kernels","author":"Wang","year":"2025","journal-title":"Journal of Jilin Agricultural University"},{"key":"10.1016\/j.fochx.2026.104256_bb0255","article-title":"Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC\u2013IMS and kinetic modeling","volume":"242","author":"Wang","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104256_bb0260","first-page":"1","article-title":"Effect of drying method on volatile compounds of Argopecten irradians concentricus based on electronic nose, GC\u2013IMS and GC-MS","author":"Wu","year":"2025","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.104256_bb0265","article-title":"Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC\u2013IMS","volume":"27","author":"Wu","year":"2025","journal-title":"Food Chemistry: X"},{"issue":"1","key":"10.1016\/j.fochx.2026.104256_bb0270","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1002\/jsfa.70182","article-title":"Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, FABA bean and peanut proteins using GC-E-nose, HS-SPME-GC-MS and HS-GC\u2013IMS","volume":"106","author":"Xiang","year":"2025","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104256_bb0275","article-title":"Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC\u2013IMS","volume":"31","author":"Xu","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104256_bb0280","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2024.1461224","article-title":"Characterization of the flavor profile of Hulatang using GC\u2013IMS coupled with sensory analysis","volume":"11","author":"Yan","year":"2024","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2026.104256_bb0285","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148571","article-title":"Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC-MS, and GC\u2013IMS","volume":"509","author":"Yang","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104256_bb0290","first-page":"1","article-title":"The influence of citronella extract on the deodorization effect of yellow river carp was analyzed based on electronic nose and GC\u2013IMS","author":"Yue","year":"2025","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.104256_bb0295","article-title":"Comparative analysis of the volatile flavor compounds of monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC\u00d7GC-MS and HS-GC\u2013IMS","volume":"62","author":"Zhang","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104256_bb0300","first-page":"1","article-title":"Evaluation of volatile substances in the drying process of macadamia nuts of Guangxi\u2019s main cultivars based on GC\u2013IMS combined with chemical pattern recognition analysis","author":"Zhang","year":"2025","journal-title":"Science and Technology of Food Industry"},{"issue":"9","key":"10.1016\/j.fochx.2026.104256_bb0305","doi-asserted-by":"crossref","first-page":"3758","DOI":"10.1111\/1750-3841.16711","article-title":"Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS\/MS, HS-SPME-GC-MS and HS-GC\u2013IMS","volume":"88","author":"Zhang","year":"2023","journal-title":"Journal of Food Science"},{"issue":"8","key":"10.1016\/j.fochx.2026.104256_bb0310","doi-asserted-by":"crossref","first-page":"3957","DOI":"10.1002\/jsfa.9621","article-title":"Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry","volume":"99","author":"Zhang","year":"2019","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104256_bb0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103403","article-title":"Determination of volatile compounds in different parts of grass carp using GC\u00d7GC-MS combined with chemometrics","volume":"56","author":"Zhao","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104256_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146341","article-title":"Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC-MS, GC\u2013IMS, E-nose and chemometrics","volume":"495","author":"Zhao","year":"2025","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007777?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007777?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:39:24Z","timestamp":1788493164000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526007777"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":62,"alternative-id":["S2590157526007777"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104256","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC\u2013IMS and HS-SPME\u2013GC\u2013MS combined with chemical pattern recognition","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104256","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104256"}}