Rapid differentiation of Chinese hop varieties (Humulus lupulus ) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis

Author:

Liu Zechang1ORCID,Wang Liping2,Liu Yumei1

Affiliation:

1. College of Chemistry and Chemical Engineering; Xinjiang University, Urumqi; Xinjiang China

2. Key Laboratory of Food Science and Safety, Ministry of Education; Jiangnan University; Wuxi Jiangsu China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference60 articles.

1. Instrumental testing of tea by combining the responses of electronic nose and tongue;Banerjee;J Food Eng,2012

2. Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: correlation with sensory properties and classification according to grade level;Qin;Food Res Int,2013

3. Development direction of hops industry from the beer brands. Beer;Xie;Sci Technol,2002

4. The importance of the crop year for evaluating hop products;Forster;Brauwelt International,2001

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