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Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried Tricholoma matsutake Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this approach....

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Detalles Bibliográficos
Autores principales:	Li, Mengqi, Du, Hanting, Lin, Songyi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000925/ https://www.ncbi.nlm.nih.gov/pubmed/33806370 http://dx.doi.org/10.3390/foods10030531

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