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Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化)

The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of authentic standards, a total of 84 volatile c...

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Autori principali: FAN Mengdie(范梦蝶), XIAO Qunfei(肖群飞), DU Wenbin(杜文斌), WANG Yaxin(王雅欣), WANG Tianze(王天泽), LIANG Jingjing(梁晶晶), XIE Jianchun(谢建春), SUN Baoguo(孙宝国)
Natura: Artigo
Lingua:Chinês
Pubblicazione: Beijing Technology and Business University 2018-10-01
Serie:Shipin kexue jishu xuebao
Soggetti:
shanxi aged vinegar(山西老陈醋)
aging( 晒制)
volatile flavor compounds( 香气物质)
gc-o( 气相色谱-嗅闻)
odor-active
Accesso online:https://www.btbuspxb.com/spkxjsxb/article/pdf/20180506
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