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Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HS...

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Principais autores: Hao Zhang, Haiming Chen, Wenzhu Wang, Wenxiao Jiao, Wenxue Chen, Qiuping Zhong, Yong-Huan Yun, Weijun Chen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-03-01
coleção:Foods
Assuntos:
coconut jam
volatile profiles
hs-spme/gc-ms
marker substances
pca
Acesso em linha:https://www.mdpi.com/2304-8158/9/3/347
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