Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and...

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Bibliographic Details
Main Authors: Kangyi Zhang, Lingling Gao, Can Zhang, Tao Feng, Haining Zhuang
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Chemistry
Subjects:
corn
gas chromatography ion mobility spectrometry
gas chromatography-mass spectrometry
flavor
treatments
Online Access:https://www.frontiersin.org/articles/10.3389/fchem.2022.725208/full

Internet

https://www.frontiersin.org/articles/10.3389/fchem.2022.725208/full

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