Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
-
- Erbao Chen
- College of Food and Health
-
- Huanlu Song
- College of Food and Health
-
- Yi Li
- COFCO Nutrition and Health Research Institute Co. Ltd.
-
- Haijun Chen
- COFCO Tunhe Chongzuo Sugar Co., Ltd.
-
- Bao Wang
- COFCO Nutrition and Health Research Institute Co. Ltd.
-
- Xianing Che
- COFCO Nutrition and Health Research Institute Co. Ltd.
-
- Yu Zhang
- College of Food and Health
-
- Shuna Zhao
- COFCO Nutrition and Health Research Institute Co. Ltd.
説明
<p>84 volatile aroma components were determined in 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds.</p>
収録刊行物
-
- RSC Advances
-
RSC Advances 10 (54), 32276-32289, 2020
Royal Society of Chemistry (RSC)