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Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS

Mingtao Ma, Ziqiang Chen, Bing Huang, Xingguang Chen, Hua Liu, Zhengcong Peng, Peilin Dong, Jian Lu, Dianhui Wu

2024Food Bioscience38 citationsDOI

Topics & Concepts

ChemistryDecanalAromaGas chromatography–mass spectrometryFlavorOctanalChromatographyButyraldehydeElectronic noseGas chromatographyOdorMass spectrometryHexanalFood scienceOrganic chemistryBiologyNeuroscienceCatalysisFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS | Litcius