Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments

Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments

Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were...

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Bibliographic Details
Main Authors: ZHANG Ru-ru, YU Xiong-wei, OUYANG Hui, PENG Wu, XU Wei-jian, FU Qin-li, LI Shu-gang
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-04-01
Series:Shipin yu jixie
Subjects:
watermelon seeds
volatile compounds
hs-spme-gc-o-ms
electronic nose
air frying
baking
microwave
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20230103
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