Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

Abstract The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) to e...

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Bibliographic Details
Main Authors: Shan Wang, Haizhen Mo, Dan Xu, Huiling Hu, Liangbin Hu, Liang Shuai, Hongbo Li
Format: Article
Language:English
Published: Wiley 2021-05-01
Series:Food Science & Nutrition
Subjects:
A. flavus
gas chromatography
headspace
ion mobility spectrometry
volatile organic compounds
walnut
Online Access:https://doi.org/10.1002/fsn3.2229

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