Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics

Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics

Taking Huarong mustard samples with fermentation time of 0 d, 30 d, 90 d, 180 d, 270 d and 360 d (numbered D0, D30, D90, D180, D270, D360, respectively) in standard curing tank as the research objects, the characteristic volatile flavor components of Huarong mustard in different fermentation stages...

Full description

Saved in:
Bibliographic Details
Main Author: LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-03-01
Series:Zhongguo niangzao
Subjects:
standard pickling tank|huarong mustard|volatile flavor component|orthogonal partial least squares discriminant analysis|aroma activity value
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-234.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-234.pdf

Similar Items