Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose

Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose

To explore the effects of different roasting conditions (roasting temperature: 100, 110, 120, 130, 140, 150 ℃ and roasting time: 15, 30, 60, 90, 120 min) on volatile organic compounds (VOCs) in roasted walnut kernels, the changing patterns of VOCs in Wen185 cultivar walnut kernel along with increasi...

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Bibliographic Details
Main Authors: Ji MA, Kaiyang ZHU, Yuan CUI, Ting ZHANG, Wenge ZHAO, Shichun JI, Liang YUAN, Hongjie LEI, Huaide XU, Mei LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
walnut kernel
roasting temperature
roasting time
volatile organic compounds
headspace-gas chromatography-ion mobility spectrometry
headspace-solid phase microextraction-gas chromatography-mass spectrometry
electronic nose
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070327
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070327

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