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Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

✍ Scribed by Peiyou Qin; Tingjun Ma; Li Wu; Fang Shan; Guixing Ren

Book ID
111406950
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
253 KB
Volume
76
Category
Article
ISSN
0022-1147

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Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solidphase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethy