Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130939
Abstract: The purpose of this study was to investigate the dynamic change in volatile components during the yellowing process. The volatile components were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and the critical enzyme activities… read more here.
Keywords: cut yam; yellowing process; fresh cut; volatile compounds ... See more keywords
The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process
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DOI: 10.3390/foods13203283
Abstract: Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed… read more here.
Keywords: volatile compounds; yellowing process; yellow tea; humidity ... See more keywords