Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experim...

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Detalles Bibliográficos
Autores principales: Zhang, Rong, Tang, Chaochen, Jiang, Bingzhi, Mo, Xueying, Wang, Zhangying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510106/
https://www.ncbi.nlm.nih.gov/pubmed/34641353
http://dx.doi.org/10.3390/molecules26195808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510106/
https://www.ncbi.nlm.nih.gov/pubmed/34641353
http://dx.doi.org/10.3390/molecules26195808

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