组分及其特点，采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱(HS -SPME -GC×GC -TOF - MS)法检测其挥发性香气组分。结果表明：采用该技术在茶曲清香型白酒中共确认了可信度较高的挥 发性组分261种，主要包括酯类62种、醇类49种、酸类36种、醛酮缩醛类34种、含氮化合物11种、呋喃类 21种、含硫化合物...
The content and composition of volatile flavor substances were analyzed by gas chromatography-time of flight mass spectrometer (GC-TOF-MS). The results showed that 66, 76, 70 and 44 kinds of volatile flavor substances were identified in the fruit, ear, ...
HS-SPME-GC×GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing 在线阅读 下载PDF 引用 收藏 分享 摘要 为全面了解干腌腊肉加工过程中风味品质的变化规律,以原料期、腌制期、发酵前期、发酵后期及成熟期的传统干腌腊肉为研究对象测定理化指标,并利用顶空固相微萃取...
利用顶空固相微萃取法萃取云南怒江草果果实、果穗、叶及茎杆等不同部位的挥发性风味物质,采用气相色谱-飞行时间质谱仪对其挥发性风味物质的含量及组成进行定性分析.结果表明,草果果实、果穗、叶及茎杆等部位中分别鉴定出66、76、70、44种挥发性风味物质,主要由醛类、醇类、萜烯类和酯类化合物组成.其中,果实中(E...
HS-SPME-GC-TOFMS Methodology for Verification of Geographical Origin and Authenticity Attributes of Coffee Samples 来自 ResearchGate 喜欢 0 阅读量: 43 作者: S Risticevic 摘要: Increasing consumer awareness of food safety issues requires the development of highly sophisticated techniques for the ...
摘要: Analysis of free and bound volatile compounds in one injection.Enzymatic hydrolysis coupled to HS-SPME - GC x GC-ToFMS.60 varietal volatile compounds were identified in Moreto grapes.Harvest year and genetic variability influence varietal volatile profile of grapes.关键词:...
processing stages: raw meat, curing, early fermentation, late fermentation and ripening, and headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC 脳 GC-TOFMS) was used to identify volatile organic compounds ...
Zanthoxylum motuoense;volatile components;HS-SPME/GC×GC-TOFMS;flavoromics strategy;antimicrobial activities 1. Introduction As an important condiment, the Chinese prickly ash (Hua jiao) occupies an indispensable position in the field of food seasoning worldwide, particularly in East Asia. Hua jiao ...
volatile componentsGC‐TOFMSIn this study, headspace solid‐phase microextraction (HS‐SPME) combined with gas chromatography‐time‐of‐flight mass spectrometry (GC‐TOFMS) was used to detect and analyse the volatile components of five samples with different degrees of fragmentation, combined with ...
HS-SPME-GC-TOF/MSVolatile organic compoundsPrincipal component analysisHierarchical clustering analysisVolatile organic compounds (VOCs) associated with spoilage are attracting the attention as potential markers for monitoring meat quality. The objective of the present study was to evaluate the use of ...