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Updated: Jan 20, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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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HS-SPME-GC-MS,HS-GC-IMS和化学模型进行多维风味分析分析,以杜兰花品种识别为基础

Feifei Wang1, LiFeng Liang1, Haiqi Chen2

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.

Food chemistry
|January 18, 2026
PubMed
概括

这项研究使用先进的分析技术在四种榴品种中确定了独特的风味化合物. 这些发现有助于验证榴品种的真实性,并防止经济改.

关键词:
化学测量模型的化学模型.榴莲的风味简介 榴莲的风味简介在GC-IMSS中.在GCMS中使用.品种歧视 品种歧视挥发性标记物 挥发性标记物

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