Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics

Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains,...

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Detalles Bibliográficos
Autores principales: Jin, Wengang, Zhao, Shibo, Sun, Haiyan, Pei, Jinjin, Gao, Ruichang, Jiang, Pengfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10484957/
https://www.ncbi.nlm.nih.gov/pubmed/37691695
http://dx.doi.org/10.1016/j.crfs.2023.100583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10484957/
https://www.ncbi.nlm.nih.gov/pubmed/37691695
http://dx.doi.org/10.1016/j.crfs.2023.100583

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