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Updated: Jul 3, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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在莲花根品种中热处理引起的挥发性化合物和风味属性的变化的综合性表征

Minghui Xu1, Yukang Gu1, Fei Wang1

  • 1Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.

Journal of food science
|February 19, 2026
PubMed
概括

软空 (SV) 处理最好保存莲花根的质地和风味,而空气 (AF) 提高了食用质量. 微波 (MW) 和SV处理表现出相似的挥发性化合物配置,特定品种在某些芳香化合物中表现出色.

关键词:
化学测量方法 化学测量方法莲花的根就是莲花的根.质地 质地 质地热处理处理 热处理挥发性有机化合物 挥发性有机化合物

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...