Characterization and Discrimination of Characteristic Flavor Compounds in Three Types of Cascara Tea by GC-IMS Combined with HS-SPME-GC-MS and Chemometrics

To investigate the characteristic flavor profiles of cascara tea produced via different initial processing methods, the volatile compounds of three primary-processed samples were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS) and headspace solid phase microextraction coupled wi...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Congyan MENG, Jianwei LI, Jie WU, Haochun FENG, Weixiang CHEN, Zhilin LI, Juan XU, Ying HOU
التنسيق:	Artigo
اللغة:	Chinês
منشور في:	The editorial department of Science and Technology of Food Industry 2026-04-01
سلاسل:	Shipin gongye ke-ji
الموضوعات:	cascara tea gas chromatography-ion mobility spectrometry (gc-ims) headspace solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms) volatile organic compounds (vocs)
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025080186
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!