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- Wu, Quyang, et al. Show all 8 Authors
- Food analytical methods 2017 v.10 no.3 pp. 596-609
- cherry tomatoes; coatings; detection limit; gas chromatography-mass spectrometry; headspace analysis; least squares; polydimethylsiloxane; principal component analysis; sensory evaluation; sodium chloride; solid phase microextraction; temperature; tomato juice; volatile compounds
- ... In this study, four main experimental parameters were optimized, such as coating material of fiber, extraction temperature, extraction time, and salt addition of headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) for analysis of cherry tomatoes. As a result, the best extraction conditions were 50/30 μm divinybenzene/carboxen/polydimethylsilox ...
- Wu, Quyang, et al. Show all 10 Authors
- Journal of agricultural and food chemistry 2017 v.65 no.38 pp. 8392-8401
- aldehydes; beta-ionone; butyrates; gamma-terpinene; gas chromatography-mass spectrometry; least squares; linalool; mandarin juice; mandarins; odor compounds; odors; sensory evaluation
- ... In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS). A total of 47 volatile compounds were identified by GC–MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panel ...