Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS

Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS

Chinese water chestnut (CWC) is one of the most popular hydrophytic vegetables in China due to its unique aroma and taste. The volatile compounds (VOCs) of CWC with different processing methods were evaluated. The results of headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS) showed t...

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Bibliographic Details
Main Authors: Shuangquan Huang, Guanli Li, Yanghe Luo, Haijin Lan, Xiaochun Li, Chao Kang, Liang Shuai, Hui Nie
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
Chinese water chestnut
HS-GC-IMS
HS-SPME-GC-MS
Volatile compound
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X22000600

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http://www.sciencedirect.com/science/article/pii/S2772753X22000600

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