Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry
Xuelian Sun, Yilai Wan, Jiajia Han, Wenyu Liu, Changqing Wei
Topics & Concepts
RoastingChemistryDimethyl disulfideNonanalFlavorEthyl hexanoateFurfuralVolatile organic compoundHexanalMass spectrometryIon-mobility spectrometryChromatographyGas chromatographySulfurOrganic chemistryFood scienceCatalysisPhysical chemistryAdvanced Chemical Sensor TechnologiesAnalytical Chemistry and ChromatographyMetabolomics and Mass Spectrometry Studies