Analyzing Differences in Freshness of SA-1 Hops by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry Combined with Chemometrics
Author:
Affiliation:
1. College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, Xinjiang, China
2. State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, 214000, China
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-3238-01
Reference57 articles.
1. Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)
2. Differentiation of Manuka Honey from Kanuka Honey and from Jelly Bush Honey using HS-SPME-GC/MS and UHPLC-PDA-MS/MS
3. LXXX.—Some derivatives of humulene
4. Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis
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