Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS

In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS). A variety of about 76 volatile flavor compounds were identified from all the oil samples. Of the four...

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Detalles Bibliográficos
Autores principales: Li, Ziming, Zhou, Xiangyu, Li, Hongai, Zhou, Wenhua, Tan, Yuheng, Zhang, Yuxin, She, Jiarong, Lu, Jun, Yu, Ninghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220843/
https://www.ncbi.nlm.nih.gov/pubmed/37241720
http://dx.doi.org/10.3390/molecules28103979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220843/
https://www.ncbi.nlm.nih.gov/pubmed/37241720
http://dx.doi.org/10.3390/molecules28103979

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