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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology

To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar charts, principal component analysis, odor ac...

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Autors principals: Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG
Format: Artigo
Idioma:Chinês
Publicat: The editorial department of Science and Technology of Food Industry 2024-12-01
Col·lecció:Shipin gongye ke-ji
Matèries:
hotpot base
cooking time
electronic nose
gas chromatography-mass spectrometry
odor activity value
orthogonal partial least squares discriminant analysis
Accés en línia:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010239
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