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

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Hu, Xiao;Wang, Rongrong;Guo, Jiajing;Ge, Keda;Li, Gaoyang;...

通讯作者：

Ding, Shenghua;Shan, Yang

作者机构：

[Ding, Shenghua; Ding, SH; Shan, Yang; Li, Gaoyang; Guo, Jiajing; Fu, Fuhua; Ge, Keda; Hu, Xiao] Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Hunan, Peoples R China.

[Ding, Shenghua; Ding, SH; Shan, Yang; Li, Gaoyang; Guo, Jiajing; Fu, Fuhua; Ge, Keda; Hu, Xiao] Hunan Acad Agr Sci, Agr Prod Proc Inst, Prov Key Lab Fruits & Vegetables Storage Proc & Q, Changsha 410125, Hunan, Peoples R China.

[Ding, Shenghua; Ding, SH; Shan, Yang; Wang, Rongrong; Li, Gaoyang; Guo, Jiajing; Fu, Fuhua; Ge, Keda; Hu, Xiao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Ding, SH; Shan, Y] H

Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Hunan, Peoples R China.

Hunan Acad Agr Sci, Agr Prod Proc Inst, Prov Key Lab Fruits & Vegetables Storage Proc & Q, Changsha 410125, Hunan, Peoples R China.

Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

HS-GC-IMS;PCA;candied kumquats;hot-air drying;preserved fruit processing;sugar osmosis;volatile components

期刊：

Molecules

ISSN：

1420-3049

年：

2019

卷：

期：

页码：

3053

DOI：

10.3390/molecules24173053

基金类别：

National Special Research Project of the Public Welfare Industry (agriculture) [201303076]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31501543]; Hunan Science and Technology Innovation Platform and Talent Plan [2018TP1030]; Special Project of the ChangZhuTan National Independent Innovation Demonstration Zone [2018XK2006]

机构署名：

本校为通讯机构

院系归属：

食品科学技术学院

摘要：

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 sugaring osmosis combined with hot-air drying kumquats (VS-ADKs), and atmospheric pressure sugaring osmosis combined with hot-air drying kumquats (AS-ADKs) were established using 3D topographic plots. From the fingerprints, 40 signal peaks for 22 compounds were confirmed and quantified i...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

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

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

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问