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

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

doi:10.1016/j.fbio.2024.103707

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Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103707

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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

et al.

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Cited by 3 publications

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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

Cited by 3 publications

References 29 publications

Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose

Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose

Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction

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