Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS-Reference-Cited by-同舟云学术

Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS

Published:2019-01-29 Issue:10 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Jia Xiao¹,Zhou Qi¹²,Wang Jinqiu³,Liu Changsheng¹,Huang Fenghong¹,Huang Yin¹

Affiliation:

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan P. R. China

2. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing P. R. China

3. Key Laboratory of Coarse Cereal Processing, Ministry of AgricultureCollege of Pharmacy and Biological Engineering, Chengdu University Chengdu P. R. China

Funder

Chinese Academy of Agricultural Sciences

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12786

Reference50 articles.

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4. Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

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