Analysis of Volatile Flavor Compounds in Green Wheat Kernel under Different Treatments by GC-MS and GC-IMS
oleh: ZHANG Kang-yi, SUN Jia-qing, ZHANG Can, FENG Tao
| Format: | Article |
|---|---|
| Diterbitkan: | Academy of National Food and Strategic Reserves Administration 2021-01-01 |
Deskripsi
Green wheat kernel was used as the research material， based on gas chromatography ion mobility spectroscopy(GC-IMS) and gas chromatography-mass spectrometry (GC-MS)， the odor fingerprints of Green wheat kernel were analyzed under 9 different treatments， including frying， steaming， boiling， quick freezing，precooling， freeze-drying， bleaching and dyeing， washing， and so on. The results showed that there were n-hexanal， nonanal， benzaldehyde， 2-pentylthiazole and other compounds in Green wheat kernel under all different treatment methods. The kinds of volatile organic compounds were the same， but the contents were different.