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
  • [31] Analysis of Key Differential Aroma-Active Components in New and Aged Dahongpao Oolong Teas Based on HS-SPME-GC-O/MS Technology
    Zhang Y.
    Kang S.
    Lu H.
    Guo L.
    Dai W.
    Zhu Y.
    Lin Z.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (06) : 347 - 366
  • [32] Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
    Villiere, Angelique
    Symoneaux, Ronan
    Roche, Alice
    Eslami, Aida
    Perrot, Nathalie
    Le Fur, Yves
    Prost, Carole
    Courcoux, Philippe
    Vigneau, Evelyne
    Thomas-Danguin, Thierry
    Guerin, Laurence
    DATA IN BRIEF, 2019, 24
  • [33] Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma
    T. Vandendriessche
    B. M. Nicolai
    M. L. A. T. M. Hertog
    Food Analytical Methods, 2013, 6 : 512 - 520
  • [34] Analysis of aroma fingerprint of Xihu Longjing tea using HS-SPME/GC-MS
    Lv, Hai-Peng
    Yang, Ting
    Zhu, Yin
    Zhang, Yue
    Lin, Zhi
    Modern Food Science and Technology, 2015, 31 (11) : 339 - 347
  • [35] Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma
    Vandendriessche, T.
    Nicolai, B. M.
    Hertog, M. L. A. T. M.
    FOOD ANALYTICAL METHODS, 2013, 6 (02) : 512 - 520
  • [36] Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics
    Jia Z.
    Dan S.
    Zhixia W.
    Hongtao R.
    Yuan H.
    Juan Y.
    Yali L.
    Hongjie Z.
    Science and Technology of Food Industry, 2023, 44 (17) : 342 - 350
  • [37] HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
    Wang, Zhe
    Wang, Song
    Liao, Pengfei
    Chen, Lu
    Sun, Jinyuan
    Sun, Baoguo
    Zhao, Dongrui
    Wang, Bowen
    Li, Hehe
    FOODS, 2022, 11 (01)
  • [38] Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques
    Peng, Qi
    Li, Shanshan
    Huang, Jiaxin
    Chen, Xueping
    Shen, Rui
    Jiang, Han
    Xie, Guangfa
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2025, 142
  • [39] HS-SPME-GC-MS-O联用分析不同加工工艺亚麻籽油特征香气成分
    于文龙
    郝楠
    吴凯晋
    桑亚新
    宋春丽
    王向红
    食品科学, 2019, 40 (18) : 266 - 272
  • [40] Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS-GC-IMS and HS-SPME-GC-MS
    Chang, Ming
    Zhao, Pinzhen
    Zhang, Tao
    Wang, Yong
    Guo, Xin
    Liu, Ruijie
    Jin, Qingzhe
    Wang, Xingguo
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (12): : 3670 - 3679
12345