Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS

Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS

Ginger is widely used as either a food product or a herbal medicine around the globe. In the current study, we used headspace solid-phase microextraction and gas chromatography-mass spectrometry technology (HS-SPME-GC-MS) with n-butyl acetate as an internal standard to characterize three kinds of gi...

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Bibliographic Details
Main Authors: Lulu Zhang, Houzheng Wang, Xingyue Tang, Shunzhong Lu, Yuying Tan, Qiuting Li, Jianwen Wu
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
xilin fire ginger oils
aroma compounds
hs-spme-gc-ms
principal component analysis (pca)
heatmap cluster analysis
Online Access:http://dx.doi.org/10.1080/10942912.2021.2019267

Internet

http://dx.doi.org/10.1080/10942912.2021.2019267

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