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Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS

Miao Liang1,2, Rui Wang1,2, Yajian Wu1,2

  • 1China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.

Molecules (Basel, Switzerland)
|July 29, 2023
PubMed

Keywords:
allyl thiocyanategas chromatography–mass spectrometryheadspace solid-phase microextractionisothiocyanatemustard pastevolatile compounds

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