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Updated: Feb 23, 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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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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根据HS-SPME-GC-MS和多变量统计分析,探索在核桃烤后形成特征性挥发性有机化合物的途径

Kaiyang Zhu1, Ji Ma1, Ruona Li1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food chemistry
|February 21, 2026
PubMed
概括

梅拉德反应和斯特雷克降解是烤核桃味道的关键. 这项研究确定了特定的氨基酸通路,这些通路对于开发增强的核桃味道特征至关重要.

关键词:
气体染色学-质谱学-质谱学梅拉德反应是梅拉德反应.烤 在烤.模拟系统的模拟系统挥发性有机化合物 挥发性有机化合物核桃和核桃是一个问题.

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