Analysis of Volatile Organic Compounds in Kinnchi Absorbed in SPME by GC-AED and GC-MSD
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211921119396.pdf
Reference5 articles.
1. Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry
2. Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
3. Determination of sulphurated compounds inTagetes patula cv.nana essential oil by gas chromatography with mass spectrometric, Fourier transform infrared and atomic emission spectrometric detection
4. Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography—microwave-induced plasma atomic emission spectrometry
5. Selective detection of carbon-13-labeled compounds by gas chromatography/emission spectroscopy
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1. Development of a Gas Chromatography-Time-of-Flight Method for Detecting Glucosinolate Metabolites and Volatile Organic Compounds in Kimchi;International Journal of Analytical Chemistry;2021-06-18
2. Effect of Fermentation Temperature on the Volatile Composition of Kimchi;Journal of Food Science;2016-10-17
3. Anti-Lipogenic Effect of Functional Cereal Samples on High Sucrose Diet-Induced Non-Alcoholic Fatty Liver Disease in Mice;Journal of the Korean Society of Food Science and Nutrition;2016-06-30
4. Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1;Food Science and Biotechnology;2015-10
5. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages;Korean Journal of Food Preservation;2013-12-30
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