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Updated: Jun 28, 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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根据GC-Orbitrap的volatolomics方法识别和量化烟金枪鱼中的风味化合物

Samia Mokh1, Leticia Lacalle-Bergeron2, David Izquierdo-Sandoval2

  • 1National Council for Scientific Research CNRS - Lebanese Atomic Energy Commission LAEC - Laboratory for Analysis of Organic Compound LACO, Airport Road, P.O. Box 11-8281, Beirut, Lebanon.

Food chemistry
|April 12, 2024
PubMed
概括

冷吸烟显著改变鱼类的挥发性特征,影响了味道和安全性. 这项研究确定了关键的烟雾化合物及其在不同的吸烟时间后的度.

关键词:
寒冷的吸烟是为了吸烟.GC-(Q) 轨道的轨迹是什么这就是HS-SPME.奎瑟人 奎瑟人吸烟的鱼是什么意思 吸烟的鱼味道的味道 味道的味道挥发性代谢物是挥发性的代谢物.

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相关概念视频

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....
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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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