Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at diffe...

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Bibliographic Details
Main Authors:	Cong Wang, Zhiming Zhang, Xiayin Zhang, Xinyi Tian, Kai Chen, Xiaoxiong Zeng
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Series:	Foods
Subjects:	colored highland barley roasting temperature HS-GC-IMS volatiles fingerprints chemical composition
Online Access:	https://www.mdpi.com/2304-8158/11/18/2921

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