GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processi...

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Bibliographic Details
Main Authors: Ning Ma, Rui Guan, Rentang Zhao, Yue Geng
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/3961593
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