ScholarLens Back to search
2007•Jianyan jianyi kexueRequires access

STUDY AND APPLICATION OF SPME-GC-MS ON FOOD FLAVOR AND SAFETY

Zhou Wei

Open publisher page 0 citations

Abstract

The applications of SPME-GC-MS on food flavor and safety were studied in the paper. The aroma components of apples were identified by SPME-GC-MS and the aroma components of peach cultivated mainly in Gansu province of China were also studied. The indexes which affected extraction with SPME-GC-MS were discussed, optimized and the best extraction time was obtained. A method of none equilibrium SPME-GC for the determination of organic phosphorus pesticides residues in vegetables has been established.

About this research paper

What this paper is about

The applications of SPME-GC-MS on food flavor and safety were studied in the paper. The aroma components of apples were identified by SPME-GC-MS and the aroma components of peach cultivated mainly in Gansu province of China were also studied. The indexes which affected extraction with SPME-GC-MS were discussed, optimized and the best extraction time was obtained. A method of none equilibrium SPME-GC for the determination of organic phosphorus pesticides residues in vegetables has been established.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The applications of SPME-GC-MS on food flavor and safety were studied in the paper. The aroma components of apples were identified by SPME-GC-MS and the aroma components of peach cultivated mainly in Gansu province of China were also studied. The indexes which affected extraction with SPME-GC-MS were discussed, optimized and the best extraction time was obtained. A method of none equilibrium SPME-GC for the determination of organic phosphorus pesticides residues in vegetables has been established.

Key concepts: Aroma, Flavor, Extraction (chemistry), Chemistry, Food science, Gas chromatography–mass spectrometry, Chromatography, Mass spectrometry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
STUDY AND APPLICATION OF SPME-GC-MS ON FOOD FLAVOR AND SAFETY — Research Paper | ScholarLens