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Updated: Jan 18, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

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 × GC-Q/TOFMS不同种植时间的西红的风味特征

Yuan Gao1,2, Nan Jiang1,2, Jing Liu1,2

  • 1Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

环境因素,如光和温度显著改变番茄的味道. 关键的挥发性物质,包括六和,根据种植时间区分番茄香味,影响整体味道和气味.

关键词:
GC × GC-Q/TOFMS 的时间种植时间 种植时间代谢途径的代谢途径在这里,我们可以看到茄,番茄,番茄.挥发性资产 挥发性资产

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相关概念视频

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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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Mass Spectrometry: Aromatic Compound Fragmentation

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