Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

To investigate the effect of roasting temperature on the aroma quality of chicory root extract, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose technology was employed to analyze the differences in volatile aroma components of...

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Bibliographic Details
Main Authors: Ruili LI, Junjun ZHAO, Shuiping DAI, Enkai ZOU, Yuxuan LIU, Yaning HU, Miao LIANG, Junsong ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-04-01
Series:Shipin gongye ke-ji
Subjects:
chicory root
headspace solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)
e-nose
volatile components
relative odor activity value (roav)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060155
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060155

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