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标题:Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.
时间:2019-02-11 19:21:27
DOI:10.1016/j.foodchem.2013.09.016
PMID:24176309
作者:Pacioni G;Cerretani L;Procida G;Cichelli A
出版源: 《Food Chemistry》 ,2014 ,146 (7) :30-35
摘要:Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose.TrufflesOlive oilFlavorGas chromatography–mass spectrometerHead spaceElectronic olfactory systemTruffles are among the most expensive foods and their quality depends on their unique aroma, composed of complex mixtures of lipophilic volatile organic compounds (VOCs). There ...
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目录:
  • Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
    • 1 Introduction
    • 2 Experimental
      • 2.1 Samples
      • 2.2 Headspace sampling
      • 2.3 Analysis with coupled gas chromatography–mass spectrometry
      • 2.4 Instrumentation and working conditions of olfactory system
      • 2.5 MOS sensor array procedure
      • 2.6 Data treatment and statistical analysis
      • 2.7 Detrended fluctuation analysis (DFA)–principal component analysis (PCA)
    • 3 Results and discussion
      • 3.1 GC–MS analysis of oils flavored with truffles
      • 3.2 MOS analysis of oils flavored with truffles
    • 4 Conclusions
    • Acknowledgement
    • Appendix A Supplementary data
    • References

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