Effect of Roasting on Volatile Flavor Compounds of Stropharia rugoso-annulata Analyzed by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
BAO Chenligen, GUAN Chunbo, XIN Minghang, TENG Xu, LIU Tingting, WANG Dawei
(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun 130118, China; 3. Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China; 4. Key Laboratory of Technological Innovations for Grain Deep processing and High-efficiency Utilization of By-products of Jilin Province, Changchun 130118, China)
BAO Chenligen, GUAN Chunbo, XIN Minghang, TENG Xu, LIU Tingting, WANG Dawei. Effect of Roasting on Volatile Flavor Compounds of Stropharia rugoso-annulata Analyzed by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose[J]. FOOD SCIENCE, 2022, 43(14): 226-233.