Related Experiment Video
Updated: Oct 13, 2026
11:02
Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
[GC-MS analysis of influence of processing on volatile oil in Daphne genkwa Sieb. et Zucc]
Abstract:
The variation of volatile oils has been studied for GC-MS in different processed samples of Daphne genkwa. The results show that the contents of volatile oils in each processed sample are lower than these in the raw one, and the composition of those oils is greatly varied. The vinegar-fried and vinegar-boiled samples give more unknown ingredients.
