Analysis of Volatile Metabolite Differences in Different Chives (Allium schoenoprasum L.) Cultivars from Luxi Using HS-SPME-GC-MS

This study employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile flavor profiles of four chive cultivars ('White Chive''Black Chive''Local Red Chive' and 'Tiegan Red Chive') from the Luxi region of Yunnan. A total of...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Lei XIAO, Qing SHENG, Ruijie DONG, Wenhuai TIAN, Liangqi PENG, Yue WANG, Ziyan HU, Yumei DING
Formato:	Artigo
Idioma:	Chinês
Publicado em:	The editorial department of Science and Technology of Food Industry 2026-03-01
Colecção:	Shipin gongye ke-ji
Assuntos:	allium schoenoprasum l. volatile substances odor activity value headspace solid-phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)
Acesso em linha:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025070167
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!