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Corrigendum to "Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase

Geon-Woo Park1, Da-Hye Lee1, Kyung-Ho Park1

  • 1Corporate Technology Office, Pulmuone. Co. Ltd., 29, Osongsaengmyeong 10-ro, Osong-eup, Heungdeok-gu, Cheongju, 28220, Republic of Korea.

Current Research in Food Science
|March 24, 2025
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Gas Chromatography–Mass Spectrometry (GC–MS)01:14

Gas Chromatography–Mass Spectrometry (GC–MS)

Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
A gas chromatograph consists of a long, narrow capillary column with a polysiloxane coating on the inner wall. The coating...