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Analysis of Aroma Components of Red Jujube from Different Origins Based on HS-SPME-GC-MS and Chemometrics

To compare the volatile flavor characteristics of red jujube from different origins, volatile aroma components of jujube fruit from five origins (Xinzheng, Lingbao, Yulin, Hotan and Dezhou) were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry. The...

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-д хадгалсан:
Үндсэн зохиолчид: Hangwei HU, Rentang ZHANG, Nannan ZHANG, Chen LIANG, Xinxia YOU, Xinxin KONG, Ling ZHU, Xinxiang YAN, Yunguo LIU
Формат: Artigo
Хэл сонгох:Chinês
Хэвлэсэн: The editorial department of Science and Technology of Food Industry 2024-03-01
Цуврал:Shipin gongye ke-ji
Нөхцлүүд:
red jujube
chemometrics
solid phase micro-extraction
flavor substances
geographical origin
Онлайн хандалт:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050125
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