Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry

The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SPME), and needle trap (NT) extraction methods combined with gas chromatography–time-of-flight mass spectrometry (GC–TOF/MS). Hun...

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Detalles Bibliográficos
Autores principales: Liu, Dengyong, Yang, Cong, Bai, Lu, Feng, Xi, Chen, Yanping, Zhang, Yin, Liu, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735730/
https://www.ncbi.nlm.nih.gov/pubmed/36496707
http://dx.doi.org/10.3390/foods11233897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735730/
https://www.ncbi.nlm.nih.gov/pubmed/36496707
http://dx.doi.org/10.3390/foods11233897

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