Evaluation of Thermal Stability and Aroma Release Characteristics of Spices Based on TGA-IST-GC-MS Combined with TGA and GC-MS

To better evaluate the thermal stability of spices and enhance their practical value, a uniform evaluation method for the thermal stability of spices was established by combining thermogravimetric analysis-sample storage interface-gas chromatography-mass spectrometry (TGA-IST-GC-MS) with TGA and GC-...

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書誌詳細

出版年:	Shipin Kexue
第一著者:	ZHU Longjie, WANG Huiting, WU Changjian, ZHANG Hua, ZHU Jun, YE Yuanqing, CAO Yi, YIN Zhiqi, ZHU Huaiyuan
フォーマット:	論文
言語:	英語
出版事項:	China Food Publishing Company 2025-02-01
主題:	thermogravimetric analysis-sample storage interface-gas chromatography-mass spectrometry; spice; thermal stability; cracking products; aroma evaluation
オンライン･アクセス:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-022.pdf