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Updated: Jun 14, 2025

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

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使用气体染色学-嗅法-质谱技术对冷咖啡香味进行比较分析:头部空间固相提取和头部空间固相微提取方法,用于提取感觉活性化合物

Esteban Narváez1, Esteban Zapata1, Juan David Dereix1

  • 1Laboratory of Residue Analysis, Faculty of Exact and Natural Sciences, University of Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia.

Molecules (Basel, Switzerland)
|August 29, 2024
PubMed
概括

这项研究使用先进的提取和识别技术分析了冷咖啡的香味. 研究人员确定了关键的挥发性化合物,有助于其独特的感觉特征,为质量标准提供了洞察力.

关键词:
香味 香气 味道 味道 味道 味道咖啡 咖啡 咖啡 咖啡 咖啡冷酒 (CB) 是一种冷的饮料.味道 味道 味道 味道头部空间固相提取 (HS-SPE) 的使用头部空间固相微提取 (HS-SPME) 技术

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