GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

To clarify the effects of different frying temperatures and grain colors on volatile organic compounds (VOCs) in highland barley (HB) tsampa flour, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the VOCs in two types of HB with two colors, Goumangzi and Kunlun-15. The VOCs...

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Dades bibliogràfiques
Autors principals: Yahong GUO, Litao TONG, Lili WANG, Bei FAN, Xijuan YANG, Shuo ZHANG, Jing SUN, Fengzhong WANG, Liya LIU
Format: Article
Idioma:zho
Publicat: The editorial department of Science and Technology of Food Industry 2023-07-01
Col·lecció:Shipin gongye ke-ji
Matèries:
gas chromatography-ion mobility spectrometry (gc-ims)
highland barley tsampa flour
highland barley varieties
frying temperature
volatile flavor substances (vocs)
Accés en línia:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100182

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100182

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