Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.

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第一作者： Xiao,Hu

第一单位： Longping Branch Graduate School, Hunan University, Changsha 410125, China.

作者： Xiao,Hu ^[1] ; Rongrong,Wang ^[2] ; Jiajing,Guo ^[3] ; Keda,Ge ^[3] ; Gaoyang,Li ^[1] ; Fuhua,Fu ^[2] ; Shenghua,Ding ^[3] ; Yang,Shan ^[1]

作者单位： Longping Branch Graduate School, Hunan University, Changsha 410125, China. ^[1] Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. ^[2] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. ^[3] Longping Branch Graduate School, Hunan University, Changsha 410125, China. shhding@hotmail.com. ^[4] Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. shhding@hotmail.com. ^[5] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. shhding@hotmail.com. ^[6] Longping Branch Graduate School, Hunan University, Changsha 410125, China. sy6302@sohu.com. ^[7] Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. sy6302@sohu.com. ^[8] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. sy6302@sohu.com. ^[9]

关键词 HS–GC–IMS PCA candied kumquats hot-air drying preserved fruit processing sugar osmosis volatile components

主题词聚类分析(Cluster Analysis);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);主成分分析(Principal Component Analysis);芸香科(Rutaceae);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.3390/molecules24173053

PMID 31443455

发布时间 2020-02-25

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