Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace−gas chromatography−ion mobility spectrometry (HS−GC−IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum su...

Full description

Bibliographic Details
Main Authors: Xiao Hu, Rongrong Wang, Jiajing Guo, Keda Ge, Gaoyang Li, Fuhua Fu, Shenghua Ding, Yang Shan
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Molecules
Subjects:
preserved fruit processing
candied kumquats
sugar osmosis
hot-air drying
volatile components
HS–GC–IMS
PCA
Online Access:https://www.mdpi.com/1420-3049/24/17/3053

Internet

https://www.mdpi.com/1420-3049/24/17/3053

Similar Items