Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
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- Erbao Chen
- College of Food and Health
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- Huanlu Song
- College of Food and Health
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- Yi Li
- COFCO Nutrition and Health Research Institute Co. Ltd.
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- Haijun Chen
- COFCO Tunhe Chongzuo Sugar Co., Ltd.
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- Bao Wang
- COFCO Nutrition and Health Research Institute Co. Ltd.
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- Xianing Che
- COFCO Nutrition and Health Research Institute Co. Ltd.
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- Yu Zhang
- College of Food and Health
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- Shuna Zhao
- COFCO Nutrition and Health Research Institute Co. Ltd.
Description
<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>
Journal
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- RSC Advances
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RSC Advances 10 (54), 32276-32289, 2020
Royal Society of Chemistry (RSC)
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Details 詳細情報について
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- CRID
- 1360861709545875328
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- ISSN
- 20462069
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- Data Source
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- Crossref