Concepedia

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometric (GC-MS) analysis of volatile profiles during the stir-frying process of malt

Yao Xu, Xia Zhou, Dayong Zhang, Zelun Lan, Yun Zhang, Jun Wan

Analytical Methods · 2016 · 15 citations · 4 references

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryMass Spectrometric AnalysisAroma CompoundsGas ChromatographyMass SpectrometryVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsAroma Compound ProfilingAroma Compound QuantificationAroma QuantificationGas Chromatography-mass SpectrometrySolid-phase MicroextractionVolatile Compound AnalysisVolatile Compounds AnalysisVolatile Organic Compounds Analysis

Abstract

The purpose of this study was to analyze the relationship between volatile profile variations of malt and its stir-fried forms, so as to sum up odor changes in the stir-frying process.

References

4

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

Lu Xiao, Jihyun Lee, Gong Zhang et al. · Food Chemistry · 2013 · 182 citations · Full text

Agriculture, Food Science, Food Analysis +9

Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting

George L. Baker, John A. Cornell, D. W. Gorbet et al. · Journal of Food Science · 2003 · 115 citations · Full text

Agriculture, Food Science, Food Analysis +8

Solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) determination of volatile compounds in orujo spirits: Multivariate chemometric characterisation

Carlos Herrero, Rosa M Peña · Food Chemistry · 2009 · 45 citations

Natural Sciences, Chemistry, Food Science +16

Optimization of Maillard reaction products from casein–glucose using response surface methodology

Fenglin Gu, Shabbar Abbas, Xiaoming Zhang · LWT · 2009 · 37 citations

Agriculture, Biochemistry, Food Science +10