Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
Ying Xu, Shuang Bi, Xiaoyuan Niu, Yeming Chen, Ye Liu, Qi Zhou
Topics & Concepts
ChemistryNonanalAromaMass spectrometryChromatographyGas chromatographyFlavorGas chromatography–mass spectrometryDimethyl trisulfideIon-mobility spectrometryMaillard reactionFood scienceDimethyl disulfideOrganic chemistrySulfurFermentation and Sensory AnalysisAdvanced Chemical Sensor TechnologiesAnalytical Chemistry and Chromatography