相关实验视频

Updated: May 27, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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基于GC×GC-TOFMS的西红和胡之间的VOCs的检测和比较分析

Sihui Guan1,2, Chenxu Liu1, Meiying Ruan1

  • 1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, P.R. China.

Scientific reports
|February 20, 2025
PubMed
概括

这项研究使用先进的GC×GC-TOF-MS分析确定了番茄和胡中的关键风味化合物. 和特定的挥发性有机化合物 (VOCs) 极大地促进了每个水果独特的香味.

关键词:
香味 香味 香味 香味 香味GC×GC-TOFMS 的时间胡 胡 胡 是一个相对气味活动值 (ROAV)茄子 番茄子 番茄子挥发性有机化合物 (VOC) 是一种挥发性有机化合物.

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