Effects of Different Pretreatment Methods on the Flavor of Elaeagnus angustifolia Fruit Evaluated by Gas Chromatography-Mass Spectrometry, Gas Chromatography-Olfactometry and Electronic Nose

Effects of Different Pretreatment Methods on the Flavor of Elaeagnus angustifolia Fruit Evaluated by Gas Chromatography-Mass Spectrometry, Gas Chromatography-Olfactometry and Electronic Nose

Headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and an electronic nose were used to investigate the effects of five pretreatment methods including raw fruit, baking, drying, steaming and boiling on th...

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Bibliographic Details
Main Author: DANG Xin, LIU Jun, YAO Lingyun, Aihamatijiang·Aiheti, FENG Tao
Format: Article
Language:English
Published: China Food Publishing Company 2023-03-01
Series:Shipin Kexue
Subjects:
pretreatment methods; elaeagnus angustifolia; gas chromatography-mass spectrometry; electronic nose; partial least squares regression
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-041.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-041.pdf

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