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Analysis of main volatile aroma components of chicory

Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quanti...

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Autori principali: ZHANG Feng-mei, PU Ruan, WU Li-jun, JIANG Wei, TANG Shi-yun
Natura: Artigo
Lingua:Inglês
Pubblicazione: The Editorial Office of Food and Machinery 2023-06-01
Serie:Shipin yu jixie
Soggetti:
chicory extract
hs-spme-gc/ms
volatility
aroma components
odor activity value
Accesso online:http://www.ifoodmm.com/spyjxen/article/abstract/20230425
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