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Analysis of Volatile Compounds in Using Three Extraction Methods Combined with Gas Chromatography-Time-of-Flight Mass Spectrometry.采用三种萃取方法结合气相色谱-飞行时间质谱联用技术分析[具体内容缺失]中的挥发性化合物。
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GC-MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties ( L. cv) at Different Maturity Stages near Harvest.收获期附近四个红葡萄品种（L. cv）不同成熟阶段挥发性化合物的气相色谱-质谱联用非靶向分析
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食物感知：味觉、嗅觉与风味。

Food Perception: Taste, Smell and Flavour.

作者信息

Chen Yanping, Liu Ying, Feng Xi

机构信息

School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

出版信息

Foods. 2023 Sep 29;12(19):3628. doi: 10.3390/foods12193628.

DOI:10.3390/foods12193628
PMID:37835281
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10572903/
Abstract

Flavor is the most important sensory quality in food [...].

摘要

风味是食品中最重要的感官品质[……]。