优化口腔固相微萃取 (SPME) 结合综合二维气相色谱 - 飞行时间质谱 (GC × GC - TOFMS) 方法监测白酒口腔香气成分。
关键词: 1-Octen-3-ol (PubChem CID: 18827) 2,3,5-Trimethylpyrazine (PubChem CID: 26808) Aroma type Baijiu Ethyl acetate (PubChem CID: 8857) Ethyl hexanoate (PubChem CID: 31265) GC×GC-TOFMS Oral aroma SPME β-Phenylethanol (PubChem CID: 6054) 1-Octen-3-ol (PubChem CID: 18827) 2,3,5-Trimethylpyrazine (PubChem CID: 26808) Aroma type Baijiu Ethyl acetate (PubChem CID: 8857) Ethyl hexanoate (PubChem CID: 31265) GC×GC-TOFMS Oral aroma SPME β-Phenylethanol (PubChem CID: 6054)
Mesh : Gas Chromatography-Mass Spectrometry / methods Odorants / analysis Solid Phase Microextraction / methods Soy Foods / analysis Volatile Organic Compounds / analysis
来 源: DOI:10.1016/j.foodchem.2022.132502