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Flavor Changes of <i>Tricholoma matsutake</i> Singer under Different Processing Conditions by Using HS-GC-IMS

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried <i>Tricholoma matsutake</i> Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this ap...

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Principais autores: Mengqi Li, Hanting Du, Songyi Lin
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-03-01
coleção:Foods
Assuntos:
<i>Tricholoma matsutake</i> Singer
headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
principal component analysis (PCA)
volatile compounds
characteristic volatile fingerprinting
Acesso em linha:https://www.mdpi.com/2304-8158/10/3/531
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