Analysis of Volatile Flavor Components of Virgin Coconut Oil during Normal Temperature Storage based on HS-SPME-GC-MS and Multivariate Statistical Analysis

Analysis of Volatile Flavor Components of Virgin Coconut Oil during Normal Temperature Storage based on HS-SPME-GC-MS and Multivariate Statistical Analysis

In order to study the variation of volatile flavor components of virgin coconut oil during storage at room temperature. Headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze virgin coconut oil in different oxidation stages. The results sho...

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Bibliographic Details
Main Authors: Fen SHI, Jun XU, Zongbo JIANG, Xinpeng BAI, Huan HUANG, Xing CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
virgin coconut oil
volatile flavor components
storage
headspace solid phase microextraction and gas chromatography-mass spectrometry (hs-spme-gc-ms)
principal component analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080199

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080199

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