Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose

Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose

To clarify the key aroma compounds of Fuji apples and the influence of drying temperatures, the volatile compounds of Fuji apple slices dried by hot-air at 50, 60, 70 and 80 ℃ were characterized by head space solid-phase micro-extraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) combined...

Full description

Bibliographic Details
Main Authors: Jiaxin LI, Xinye WU, Jinfeng BI, Min GOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
apple slices
hot-air drying
key aroma compounds
gas chromatography-mass spectrometry (gc-ms)
electronic nose (e-nose)
odor-active value (oav)
principle component analysis (pca)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120071

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120071

Similar Items