Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones,...

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Detalles Bibliográficos
Autores principales: Jiang, Hong, Duan, Wensheng, Zhao, Yuci, Liu, Xiaofeng, Wen, Guohong, Zeng, Fankui, Liu, Gang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252913/
https://www.ncbi.nlm.nih.gov/pubmed/37297496
http://dx.doi.org/10.3390/foods12112252

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252913/
https://www.ncbi.nlm.nih.gov/pubmed/37297496
http://dx.doi.org/10.3390/foods12112252

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