HS-SPME-UPLC and HS-SPME-GC/MS Analyze the Volatile Sulfide Compounds in Allium fistulosum L. and Change in Volatile Components after Different Drying Treatment
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 107 === The source of scent of shallot is related to the volatile sulfur compounds produced by S-alk(en)yl-L-cysteine sulfoxides (ACSOs). The heated ACSOs can produce disulfide and trisulfide compounds, which are important forwelsh onions. Aroma source. In this study,...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/g8wwds |