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Comparative analysis of the aroma characteristics of Armillaria luteo-virens under different cooking methods by HS-SPME-GC–MS and HS-GC-IMS

Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC–MS and HS-GC-IMS. Aldehydes and ketones were the predominant v...

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Principais autores: Lirong Xu, Yani Zhang, Lingyun Qu, Zitong Liu, Meifan Pan, Beilei Pang, Yingying Yan
פורמט: Artigo
שפה:Inglês
יצא לאור: Elsevier 2026-02-01
סדרה:Food Chemistry: X
נושאים:
Armillaria luteo-virens
Volatile compounds
Cooking methods
HS-SPME-GC–MS
HS-GC-IMS
גישה מקוונת:http://www.sciencedirect.com/science/article/pii/S2590157526001574
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