{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["2025"],"submitter":["Shen B"],"pubmed_abstract":["Headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different production stages of steaming <i>Polygonatum cyrtonema</i> Hua. Fifty-seven 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-hexanol dimer, 1-hexanol monomer, and 3-methylbutan-1-ol dimer. The content of 14 compounds increased than before, and that of three, 1-(2-furanyl)ethanone monomer, 2-furaldehyde, and 3-methyl butanal, increased significantly in the steaming tim"],"journal":["Journal of analytical methods in chemistry"],"pagination":["5592877"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11986191"],"repository":["biostudies-literature"],"pubmed_title":["HS-GC-IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in Steamed &lt;i&gt;Polygonatum cyrtonema&lt;/i&gt; Hua at Different Production Stages."],"pmcid":["PMC11986191"],"pubmed_authors":["Liu H","Zhong C","He W","Zhou R","Xie J","Lao J","Shen B","Zhang S","Jin J","Zhou X"],"additional_accession":[]},"is_claimable":false,"name":"HS-GC-IMS Coupled With Chemometrics Analyzes Volatile Aroma Compounds in Steamed &lt;i&gt;Polygonatum cyrtonema&lt;/i&gt; Hua at Different Production Stages.","description":"Headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS) combined with chemometrics was used to analyze the changes in volatile aroma compounds (VOCs) at different production stages of steaming <i>Polygonatum cyrtonema</i> Hua. Fifty-seven 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-hexanol dimer, 1-hexanol monomer, and 3-methylbutan-1-ol dimer. The content of 14 compounds increased than before, and that of three, 1-(2-furanyl)ethanone monomer, 2-furaldehyde, and 3-methyl butanal, increased significantly in the steaming tim","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025","modification":"2025-07-08T03:10:11.848Z","creation":"2025-07-08T03:10:11.848Z"},"accession":"S-EPMC11986191","cross_references":{"pubmed":["40224492"],"doi":["10.1155/jamc/5592877"]}}