{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T17:13:12Z","timestamp":1792084392344,"version":"4.4.0"},"reference-count":29,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,3,10]],"date-time":"2025-03-10T00:00:00Z","timestamp":1741564800000},"content-version":"vor","delay-in-days":68,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100019081","name":"Science and Technology Program of Hunan Province","doi-asserted-by":"publisher","award":["2020SK2029"],"award-info":[{"award-number":["2020SK2029"]}],"id":[{"id":"10.13039\/501100019081","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Analytical Methods in Chemistry"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    Headspace\u2010gas chromatography\u2010ion migration spectrometry (HS\u2013GC\u2013IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different production stages of steaming\n                    <jats:italic>Polygonatum cyrtonema<\/jats:italic>\n                    Hua. Fifty\u2010seven representative compounds in the process of steaming were identified, including 17 aldehydes, 15 alcohols, 15 ketones, 5 esters, 3 furans, and 2 acids. After steaming, the content of 21 compounds decreased. Among them, 3 compounds gradually decreased along with an increase in steaming times; they were 1\u2010hexanol dimer, 1\u2010hexanol monomer, and 3\u2010methylbutan\u20101\u2010ol dimer. The content of 14 compounds increased than before, and that of three, 1\u2010(2\u2010furanyl)ethanone monomer, 2\u2010furaldehyde, and 3\u2010methyl butanal, increased significantly in the steaming times. The VOCs of the different samples can be classified by GC\u2013IMS data combined with principal component analysis (PCA) and heatmap cluster analysis. A reliable prediction set was established by orthogonal partial least squares discriminant analysis (OPLS\u2010DA), and 18 different VOCs with projected variable importance (VIP) greater than 1.0 were screened out, which could be used as differentiating markers. Therefore, HS\u2013GC\u2013IMS and PCA were used to rapidly identify and classify the VOCs in different production stages of steaming\n                    <jats:italic>P. cyrtonema<\/jats:italic>\n                    Hua.\n                  <\/jats:p>","DOI":"10.1155\/jamc\/5592877","type":"journal-article","created":{"date-parts":[[2025,3,12]],"date-time":"2025-03-12T05:40:09Z","timestamp":1741758009000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["HS\u2013GC\u2013IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in Steamed\n                    <i>Polygonatum cyrtonema<\/i>\n                    Hua at Different Production Stages"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4662-5108","authenticated-orcid":false,"given":"Bingbing","family":"Shen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongrong","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Lao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Jin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Xie","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuihan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1474-3038","authenticated-orcid":false,"given":"Can","family":"Zhong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,3,10]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2021.114497"},{"key":"e_1_2_10_2_2","doi-asserted-by":"publisher","DOI":"10.1039\/d2fo03384d"},{"key":"e_1_2_10_3_2","doi-asserted-by":"publisher","DOI":"10.1080\/14786419.2020.1753735"},{"key":"e_1_2_10_4_2","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.202200823"},{"key":"e_1_2_10_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2022.115153"},{"key":"e_1_2_10_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.01.223"},{"key":"e_1_2_10_7_2","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.0c02058"},{"key":"e_1_2_10_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2022.105160"},{"key":"e_1_2_10_9_2","first-page":"1329","article-title":"Using GC\u2043IMS to Compare the Difference of Specific Odor Substance of Polygonati Rhizomain Different Processed Products","volume":"57","author":"Song Y. 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