HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components

<b>Objective:</b> To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. <b>Methods:</b> Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to an...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: TAN Yan-li, WU Yong, LIU Pin, TAN Xiao, MA Cheng-jin, CHEN Wan-fu, YU Ji
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2022-10-01
Subjects:
hexi vinegar
headspace solid phase microextraction
gas chromatography mass spectrometry
aroma components
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20220815

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http://www.ifoodmm.com/spyjxen/article/abstract/20220815

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