GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, w...

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Detalles Bibliográficos
Autores principales: Tang, Hui, Ma, Jin-Kui, Chen, Lin, Jiang, Li-Wen, Xie, Jing, Li, Pao, He, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321173/
https://www.ncbi.nlm.nih.gov/pubmed/30513662
http://dx.doi.org/10.3390/molecules23123155

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321173/
https://www.ncbi.nlm.nih.gov/pubmed/30513662
http://dx.doi.org/10.3390/molecules23123155

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