摘要 : Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears dur... 展开
作者 | Laine G Gobel C Du Jardin P Feussner I Fauconnier ML |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 8 |
语种/中图分类号 | 英语 / S13 |
关键词 | hexanal off-flavors potato flakes lipid oxidation lipoxygenase SOLID-PHASE MICROEXTRACTION LIPOXYGENASE-PATHWAY GAS-CHROMATOGRAPHY VOLATILE COMPOUNDS ACID TUBERS SPME IDENTIFICATION OLFACTOMETRY TOMATOES |
馆藏号 | N2007EPST0002165 |