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基于GC-IMS和PCA的中国辛菜发酵过程中风味物质变化的分析

Wenkui Guo1, Meiru Cheng1, Xuemei Dong1

  • 1Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food research international (Ottawa, Ont.)
|August 15, 2024
PubMed
概括

在4°C的中国辛菜 (CSC) 的低温发酵是最优的. 这种方法增强了风味特征,正如主要成分分析 (PCA) 和气色谱-离子运动谱法 (GC-IMS) 分析挥发性化合物所证实的那样.

关键词:
中国的辛卷心菜.电子舌头是一种电子舌头发酵温度是发酵的温度.在GC-IMSS中.主要组件分析的主要组件分析.挥发性味道成分是挥发性的味道成分.

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