Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

Nine-processed tangerine peel (Jiuzhi Chenpi in Chinese) is a famous Chinese traditional snack. The composition and contents of volatile substances during its processing is unclear. Gas chromatography combined with ion mobility spectrometry (GC-IMS) was applied to determine the characteristic change...

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Bibliographic Details
Main Authors: Manqin Fu, Yuehan Wang, Yuanshan Yu, Jing Wen, Meng Sam Cheong, Wai San Cheang, Jijun Wu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Nutrition
Subjects:
nine-processed tangerine peel
terpenes
volatile components
GC-IMS
food processing
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.963655/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.963655/full

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