Analysis of Characteristic Aroma Components of Flaxseed Oils Obtained by Different Processing Techniques by HS-SPME-GC-MS-O

被引：0
|
作者：
Yu, Wenlong [1 ]
Hao, Nan [1 ]
Wu, Kaijin [1 ,2 ]
Sang, Yaxin [1 ]
Song, Chunli [1 ]
Wang, Xianghong [1 ]
机构：
[1] College of Food Science and Technology, Hebei Agricultural University, Baoding,071000, China
[2] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong,030800, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 18期
关键词：
38;
D O I：
10.7506/spkx1002-6630-20181009-073
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：266 / 272
相关论文
共 50 条
  • [21] HS-SPME-GC-MS Analysis of Volatile Components in Semen Cassiae
    Jie LIN
    Jinqing LU
    Qiang LI
    Shengnan GUO
    Junjie XU
    Medicinal Plant, 2016, (Z3) : 9 - 10
  • [22] Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME-GC-MS and GC-O
    Al-Dalali, Sam
    Zheng, Fuping
    Sun, Baoguo
    Chen, Feng
    Wang, Peng
    Wang, Wenping
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020, 14 (01) : 535 - 547
  • [23] Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
    Chen, Xueli
    Liu, Haoyue
    Li, Cong
    Xu, Yujuan
    Xu, Baocai
    FOOD RESEARCH INTERNATIONAL, 2024, 178
  • [24] Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O
    Li, Juan
    Xu, Yuxia
    Du, Wenbin
    Jin, Linxi
    Ren, Peifang
    Ren, Fang
    Xie, Jian Chun
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2022, 107
  • [25] Identification of aroma-active compounds in soy sauce by HS-SPME-GC-MS/O
    Zhao, Mou-Ming
    Cai, Yu
    Feng, Yun-Zi
    Cui, Chun
    Zhao, Hai-Feng
    Modern Food Science and Technology, 2014, 30 (11) : 204 - 212
  • [26] Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS
    Gao, Chen
    Li, Yan
    Pan, Qifeng
    Fan, Mingcong
    Wang, Li
    Qian, Haifeng
    JOURNAL OF CEREAL SCIENCE, 2021, 99
  • [27] Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China's Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose
    Zhou H.
    Zhang S.
    Hao Y.
    Chen S.
    Pan X.
    Wu Q.
    Li S.
    Zhu N.
    Qiao X.
    Zhao B.
    Shipin Kexue/Food Science, 2021, 42 (02): : 218 - 226
  • [28] Analysis of Volatile Components in Coffee Beans from Different Production Areas by HS-SPME-GC/MS
    Shengnan GUO
    Jinqing LU
    Yi DAI
    Xiaoshuang LI
    Huan LIANG
    Junlong CAI
    Medicinal Plant, 2014, (Z1) : 37 - 40
  • [29] Analysis on Volatile Components of Turkey Figs Grown in Different Production Areas by HS-SPME-GC-MS
    Junlong CAI
    Jinqing LU
    Qiang LI
    Shengnan GUO
    Yi DAI
    Medicinal Plant, 2015, (Z4) : 11 - 14
  • [30] HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析
    周慧敏
    张顺亮
    郝艳芳
    陈松
    潘晓倩
    吴倩蓉
    李素
    朱宁
    乔晓玲
    赵冰
    食品科学 , 2021, (02) : 218 - 226
12345