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...
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...
想问一下，打算用SPME-GC/GC-TOFMS检测肉制品中的风味物质，有推荐的好的 测试公司吗？多谢 发自...
The conducted research involved the development of a rapid headspace solid phase microextraction (HS-SPME) – gas chromatography – time-of-flight mass spectrometry (GC-TOFMS) method for the verification of geographical origin traceability of coffee samples. As opposed to the utilization of ...
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:...
A total of 222 volatile compounds were detected by GC脳GC-TOF/ MS technology, which could be divided into 149 kinds. Compared with one- dimensional chromatography technology, the number of compounds is 99 more and the types of compounds are 43 more....
Discovering the Scent of Celery: HS-SPME, GC-TOFMS, and Retention Indices for the Characterization of Volatiles 喜欢 0 阅读量: 14 作者:LCS Joseph,M Usa 摘要: The retention index method was applied to the sample to determine experimental retention index information for all peaks. These were ...
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...
(2007). Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS. Flavour and Fragrance Journal. 22: 377-391.Ghiasvand AR,Setkova L,Pawliszyn J,et al. Determination of flavour profile in Iranian fragrant rice samples using cold - fibre SPME - GC -...
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, ...