GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, w...

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Bibliographic Details
Main Authors: Hui Tang, Jin-Kui Ma, Lin Chen, Li-Wen Jiang, Jing Xie, Pao Li, Jing He
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Molecules
Subjects:
HS-SPME-GC-MS
optimum condition
stinky tofu
brine
volatile flavor compounds
principal component analysis
Online Access:https://www.mdpi.com/1420-3049/23/12/3155

Internet

https://www.mdpi.com/1420-3049/23/12/3155

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