GC-MS技术结合电子鼻和电子舌可为不同馕的风味差别提供技术支撑,为馕工业化生产加工技术提供新思路。 来源:感官科学与评定,转载请注明来源。 参考文献:毛红艳,祖力皮牙·买买提,王佳敏,等.基于电子感官技术结合HP-SPME-GC-MS分析不同馕的关键风味物质[J/OL].中国粮油学报,1-14[2024-12-06]. 提醒:文章仅供参考...
The Analysis of Volatile Components of Salted Pepper by HS-SPME-GC-MS In order to analysis the volatile material composition between the unvaccinated and the vaccinated pepper,using headspace solid phase microextraction (SPME... L Xie,LI Ziming,LW Jiang 被引量: 0发表: 2015年 Effect of drying ...
Black tea Volatile compounds HP-SPME/GC-MS SAFE/GC-MS Drying 1. Introduction Black tea is a widely consumed and cherished beverage around the world (Zhang et al., 2019), and has a variety of health benefits including anti-inflammatory, anti-obesity, and anti-diabetic prevention (Bahorun, ...
以鲤和草鱼为研究对象,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用的方法分离鉴定了其背肌挥发性腥味物质.本实验优化了顶空固相微萃取的操作条件,并对比了鲤和草鱼挥发性腥味物质的差异.结果表明最佳萃取条件为:15 mL顶空瓶中加入3 g鱼肉和3 mL饱和Na Cl溶液(0.36 g/mL),萃取温度为60℃,萃取时间...
2009. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS. Food Chemistry,116(1):356-364.Y. Wang, C. Yang, S. Li, L. Yang, Y. Wang, J. Zhao, Q. Jiang, Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS, Food ...
spinosa. In this work, we focused on volatile compounds and non-volatile secondary metabolites extracted using HS-SPME and methanol from the aerial parts of P. spinosa collected from Northeast Algeria. Volatile constituents were analyzed by GC-MS, while non-volatile compounds were analyzed by NMR ...
spinosa. In this work, we focused on volatile compounds and non-volatile secondary metabolites extracted using HS-SPME and methanol from the aerial parts of P. spinosa collected from Northeast Algeria. Volatile constituents were analyzed by GC-MS, while non-volatile compounds were ...
本研究通过GC-MS技术结合电子感官技术探究了11种不同馕风味物质及其差异。结果表明,电子鼻和电子舌可以对不同馕中的挥发性成分和滋味进行有效区分。11种馕共鉴定出316种化合物,其中包括烷烃(46种)、烯烃(58种)、醛类(30种)、醇类(47种)、酮类(29种)、酯类(37种)、苯酚类(15种)、吡嗪(13种)、硫醚类(9种...