Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

Green beans was used as the research material, based on gas chromatography ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of green beans were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precoo...

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Bibliographic Details
Main Authors: FENG Tao, SUN Jia-qing, ZHANG Can, ZHANG Kang-yi
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-01-01
Series:Liang you shipin ke-ji
Subjects:
green beans
gas phase ion mobility spectrometry
flavor
gc-ms
oav
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210103

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210103

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