Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose

Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose

In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-p...

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Bibliographic Details
Main Authors: Zuobing Xiao, Minxing Niu, Yunwei Niu
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
durian
SPME
HPAEC-PAD
UHPLC
e-nose
e-tongue
Online Access:https://www.mdpi.com/1420-3049/27/4/1264

Internet

https://www.mdpi.com/1420-3049/27/4/1264

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