Flavor Changes of <i>Tricholoma matsutake</i> Singer under Different Processing Conditions by Using HS-GC-IMS

Flavor Changes of <i>Tricholoma matsutake</i> Singer under Different Processing Conditions by Using HS-GC-IMS

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried <i>Tricholoma matsutake</i> Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified thr...

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Bibliographic Details
Main Authors: Mengqi Li, Hanting Du, Songyi Lin
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
<i>Tricholoma matsutake</i> Singer
headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
principal component analysis (PCA)
volatile compounds
characteristic volatile fingerprinting
Online Access:https://www.mdpi.com/2304-8158/10/3/531

Internet

https://www.mdpi.com/2304-8158/10/3/531

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