Ontology highlight
ABSTRACT:
SUBMITTER: Shen H
PROVIDER: S-EPMC7520495 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
Shen Huishan H Wei Teng T Zhang Zhiwei Z Zheng Qianna Q Guo Rui R Jiang Hao H Zhang Guoquan G Zheng Jianmei J
Journal of food science and technology 20200430 11
The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (e-nose). GC-MS showed that the volatile compounds of instant vermicelli seasonings were significantly different. Alkenes, alcohols, aldehydes and ketones were the major volatile compounds in instant vermicelli seasonings. The seasonings could be classified based on differences in volatil ...[more]