Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique
Samuel Park,
Heon-Woong Kim,
Chang Joo Lee
et al.
Abstract:Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carri… Show more
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