Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics.

导出 OA

翻译打印收藏纠错

第一作者： Huan,Cheng

第一单位： College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. huancheng@zju.edu.cn.

作者： Huan,Cheng ^[1] ; Jianle,Chen ^[2] ; Peter J,Watkins ^[3] ; Shiguo,Chen ^[4] ; Dan,Wu ^[5] ; Donghong,Liu ^[6] ; Xingqian,Ye ^[7]

作者单位： College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. huancheng@zju.edu.cn. ^[1] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. huancheng@zju.edu.cn. ^[2] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. 3090100118@zju.edu.cn. ^[3] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. 3090100118@zju.edu.cn. ^[4] CSIRO Agriculture and Food Nutrition Unit, 671 Sneydes Road, Werribee 3030, Australia. Peter.Watkins@csiro.au. ^[5] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. chenshiguo210@163.com. ^[6] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. chenshiguo210@163.com. ^[7] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. wudan2008@zju.edu.cn. ^[8] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. wudan2008@zju.edu.cn. ^[9] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. dhliu@zju.edu.cn. ^[10] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. dhliu@zju.edu.cn. ^[11] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. psu@zju.edu.cn. ^[12] National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Hangzhou 310058, China. psu@zju.edu.cn. ^[13]

关键词 cubeb berry gas chromatography-mass spectrometry-olfactometry (GC-MS-O)hydro-distillation (HD)principal component analysis (PCA)simultaneous distillation/extraction (SDE)solid-phase microextraction (SPME)