Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose

The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose). GC–MS showed that the volatile compounds of instant vermicelli seasonings were...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Shen, Huishan, Wei, Teng, Zhang, Zhiwei, Zheng, Qianna, Guo, Rui, Jiang, Hao, Zhang, Guoquan, Zheng, Jianmei
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2020
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7520495/
https://ncbi.nlm.nih.gov/pubmed/33071337
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04454-x
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