SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile,...

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Bibliographic Details
Main Authors: Liu Yaqun, Liu Hanxu, Lin Wanling, Xue Yingzhu, Liu Mouquan, Zheng Yuzhong, Hu Lei, Yang Yingkai, Chen Yidong
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Nutrition
Subjects:
Laoxianghuang
SPME-GC-MS
fermentation time
volatile components
flavor
function
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.915776/full

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