Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar

Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar

To investigate the effects of different aging times on the volatile flavor substances of rosy vinegar, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) and hierarchical clustering analysis (HCA) were used to investigate th...

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Bibliographic Details
Main Authors: Jianhong CHEN, Haifeng SHEN, Ming YANG, Guohua JI, Wei FENG, Yundan WENG, Guangliang XU, Yaqin CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
aging
rosy vinegar
volatile flavor substances
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030281

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030281

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