Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
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DOI: 10.3390/foods12112252
Abstract: Abstracts The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14… read more here.
Keywords: volatile compounds; steamed potatoes; potatoes different; compounds steamed ... See more keywords