AIMC Topic: Volatile Organic Compounds

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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Food chemistry
The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 lo...

Classification of the fragrant styles and evaluation of the aromatic quality of flue-cured tobacco leaves by machine-learning methods.

Journal of bioinformatics and computational biology
During commercial transactions, the quality of flue-cured tobacco leaves must be characterized efficiently, and the evaluation system should be easily transferable across different traders. However, there are over 3000 chemical compounds in flue-cure...

Modelling the removal of volatile pollutants under transient conditions in a two-stage bioreactor using artificial neural networks.

Journal of hazardous materials
A two-stage biological waste gas treatment system consisting of a first stage biotrickling filter (BTF) and second stage biofilter (BF) was tested for the removal of a gas-phase methanol (M), hydrogen sulphide (HS) and α-pinene (P) mixture. The biore...

Estimation of NMVOC emissions using artificial neural networks and economical and sustainability indicators as inputs.

Environmental science and pollution research international
This paper describes the development of an artificial neural network (ANN) model based on economical and sustainability indicators for the prediction of annual non-methane volatile organic compounds (NMVOCs) emissions in China for the period 2005-201...

Deep learning-assisted self-cleaning cellulose colorimetric sensor array for monitoring black tea withering dynamics.

Food chemistry
The withering process is a critical stage in developing the aroma profile of black tea. In this study, we presented an eco-friendly cellulose film-based colorimetric sensor array (CSA) for detecting volatile organic compounds (VOCs) and assessing wit...

Machine learning models for terroir classification and blend similarity prediction: A proof-of-concept to enhance cocoa quality evaluation.

Food chemistry
Flavour is a key quality attribute of cocoa, essential for industry standards and consumer preferences. Automated methods for assessing flavour quality support industrial laboratories in achieving high sample throughput. Targeted and untargeted HS-SP...

Temporal evolution stages classification and aging time prediction of gel-pen ink using GC-IMS combined with machine learning for forensic science applications.

Journal of chromatography. A
Determining the temporal evolution of inks remains a critical challenge in forensic document analysis. The temporal evolution stages classification and aging time prediction of gel-pen ink were investigated by integrating gas chromatography-ion mobil...

Automatic and precise identification of volatile organic compounds from gas chromatography in prolonged atmospheric monitoring.

Journal of chromatography. A
Long-term continuous monitoring of volatile organic compounds (VOCs) is pivotal for climate change research, air quality assessment, pollution source identification, and public health early warning systems. Prolonged VOC monitoring is routinely imple...