Profile of the Volatile Aroma in Bergamot by Comprehensive Two-Dimensional Gas Chromatography Quadrupole Time-of-Flight Mass Spectrometry/Olfactometry-Reference-Cited by-同舟云学术

Profile of the Volatile Aroma in Bergamot by Comprehensive Two-Dimensional Gas Chromatography Quadrupole Time-of-Flight Mass Spectrometry/Olfactometry

Published:2023-05-09 Issue:3 Volume:57 Page:368-382
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Chen Xinlei¹²,Xiang Meng¹,Hu Qi¹,Xiang Zhangmin¹

Affiliation:

1. Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangdong Provincial Engineering Research Center for Ambient Mass Spectrometry, Institute of Analysis, Guangdong Academy of Sciences (China National Analytical Center), Guangzhou, China

2. Food Science and Technology Programme, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, China

Funder

the Agriculture and Social Development Technology of Guangzhou Municipal Science and Technology

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2023.2208694

Reference54 articles.

1. Recent developments in the application of comprehensive two-dimensional gas chromatography

2. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

3. Identification and Analysis of Metabolites That Contribute to the Formation of Distinctive Flavour Components of Laoxianghuang

4. Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry