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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Egile Nagusiak:	Mengqi Li, Hanting Du, Songyi Lin
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2021-03-01
Saila:	Foods
Gaiak:	<i>Tricholoma matsutake</i> Singer headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) principal component analysis (PCA) volatile compounds characteristic volatile fingerprinting
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/10/3/531
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