Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS

To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. A total of 27 volatile constituents were found by mass...

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Detalles Bibliográficos
Autores principales: Liang, Miao, Wang, Rui, Wu, Yajian, Xin, Runhu, Guan, Wei, Liu, Yuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383883/
https://www.ncbi.nlm.nih.gov/pubmed/37513353
http://dx.doi.org/10.3390/molecules28145482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10383883/
https://www.ncbi.nlm.nih.gov/pubmed/37513353
http://dx.doi.org/10.3390/molecules28145482

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