版权说明 操作指南
首页 > 成果 > 详情

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods

认领
导出
Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文
作者:
Li, Pao;Xie, Jing;Tang, Hui;Shi, Cong;Xie, Yanhua;...
通讯作者:
Jiang, Liwen
作者机构:
[Tang, Hui; Xie, Jing; Zhang, Chunyan; Zhou, Hongli; Xie, Yanhua; Zeng, Yulun; He, Jing; Shi, Cong; Xia, Bo; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.
[Li, Pao] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.
[Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
通讯机构:
[Jiang, Liwen] H
Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
语种:
英文
关键词:
chemometric methods;fingerprints;organic volatile flavor compounds;solid-phase microextraction;southern stinky tofu
期刊:
FOOD SCIENCE & NUTRITION
ISSN:
2048-7177
年:
2019
卷:
7
期:
2
页码:
890-896
基金类别:
Hunan Agricultural University; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31571819, 31601551, 31671931]
机构署名:
本校为第一且通讯机构
院系归属:
食品科学技术学院
摘要:
It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) with the aid of chemometric methods. The fingerprints were obtained by HS-SPME/GC-MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analy...

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com