HS-SPME-GC-MS

Liting Zhang1, Zhaoyang Pan1, Zhanhua Lu1

  • 1Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of Rice Science and Technology, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

这项研究跟踪了成熟的米粒中的芳香化合物,确定了在成熟过程中积累的关键挥发性有机化合物 (VOC). 这些发现有助于更好地理解米味的发展和香味品种的改善.

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Volatilization01:10

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Mass Spectrometry: Complex Analysis01:21

Mass Spectrometry: Complex Analysis

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Gas Chromatography–Mass Spectrometry (GC–MS)01:14

Gas Chromatography–Mass Spectrometry (GC–MS)

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High-Resolution Mass Spectrometry (HRMS)01:15

High-Resolution Mass Spectrometry (HRMS)

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