Analysis of steaming aroma components of sorghum in the north and south regions by simultaneous distillation extraction combined with GC-MS

Analysis of steaming aroma components of sorghum in the north and south regions by simultaneous distillation extraction combined with GC-MS

In order to investigate the aroma components and characteristic flavor substances of sorghum in the southern and northern regions, using simultaneous distillation-extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS), the steaming aroma and characteristic flavor substances of f...

Full description

Saved in:
Bibliographic Details
Main Author: ZHA Xinima, MA Zhenbing, WANG Yongyi, LI Yingjie, GONG Lijuan
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-05-01
Series:Zhongguo niangzao
Subjects:
sorghum|simultaneous distillation extraction|gas chromatography-mass spectrometry|volatile flavor compounds|aroma activity value
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-249.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items