Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)-Reference-Cited by-同舟云学术

Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

Published:2020-07-20 Issue:7 Volume:54 Page:1162-1179
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Guo Rongcan¹,Yu Futian¹^ORCID,Wang Chenghua¹,Jiang Hongrui¹,Yu Lian¹,Zhao Mouming¹²,Liu Xiaoling¹

Affiliation:

1. College of Light Industry and Food Engineering, Guangxi University, Nanning, China

2. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

Funder

“Modern Food Processing and Food Storage and Transportation Technology and Equipment”

the Guangxi Science and Technology Major Project

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2020.1795667

Reference35 articles.

1. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

2. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

3. Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

4. Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process

5. Aroma-Active Components in Fermented Bamboo Shoots

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