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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210103 |
| Summary: | 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, precooling, freeze-drying, bleaching and dyeing, washing, and so on. The results showed that there were n-hexanal, 1-octen-3-ol, octanol, 2-pentylthiazole and other compounds in green beans under all different treatment methods. The kinds of volatile organic compounds were the same, but the contents were different. |
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| ISSN: | 1007-7561 |