Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry

Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry

In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC-GC-MS) was...

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Bibliographic Details
Main Authors:	Yuan LIU, Chunping JIN, Zhilei JIA, Yongmeng FU, Baosen AN, Feihong XU, Ruidong FU, Ping WANG, Qiang ZOU, Qiming LI
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2023-06-01
Series:	Shipin gongye ke-ji
Subjects:	comprehensive two-dimensional gas chromatography-mass spectrometry (gc-gc-ms) reconstituted milk volatile substances roav value principal component analysis
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229

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