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

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