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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

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