换一批
换一批HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.
作者：
关键词
(E)-2-Hexenol (PubChem CID5318042)1-Hexanol (PubChem CID8103)1-Octen-3-ol (PubChem CID18827)2,3-Butanedione (PubChem CID650)2-Heptanone (PubChem CID8051)2-Pentylfuran (PubChem CID19602)Benzaldehyde (PubChem CID240)Fermented soybean whey tofuFlavor fingerprintHeadspace-gas chromatography-ion mobility spectrometryHeptanal (PubChem CID8130)Hexanal (PubChem CID6184)Pentanal (PubChem CID8063)Principal component analysisVolatile profile
主题词
色谱法, 气相(Chromatography, Gas);发酵(Fermentation);主成分分析(Principal Component Analysis);大豆食品(Soy Foods);挥发性有机化合物(Volatile Organic Compounds)
DOI
10.1016/j.foodchem.2020.128880
PMID
33418415
发布时间
2023-12-13
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Food chemistry
128880页
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