Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS

The volatile flavor components in Shuidouchi were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the extraction conditions were optimized by single-factor and orthogonal experiments. The results showed that the optimal extr...

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Главный автор:	RAN Haoyu, YANG Shen, WU Yu, ZHOU Xuhao, YNAG Haozhi, ZHU Wenyou, YIN Liguo, LI Cen, YAN Yan
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Editorial Department of China Brewing 2025-02-01
Серии:	Zhongguo niangzao
Предметы:	shuidouchi|headspace solid-phase microextraction|condition optimization|volatile flavor component|gas chromatography-mass spectrometry
Online-ссылка:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-87.pdf
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