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Updated: Jun 29, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

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基于挥发力学发现了影响番茄香味质量的关键挥发物

Zhonghui Zhang1,2, Weizhen Ye1,2, Chun Li1,2

  • 1School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya 572025, China.

Foods (Basel, Switzerland)
|March 28, 2024
PubMed
概括

番茄的味道受到挥发性化合物的影响. 该CER子组显示出最好的味道,特定的挥发物如乙醇有助于红色水果的甜味和酸性.

关键词:
在HP-SPME/GC-MS中使用.感官评估 感官评估在这里,我们可以看到茄,番茄,番茄.挥发性资产 挥发性资产

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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