首页> 外文期刊>European Journal of Lipid Science and Technology >Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

【24h】

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

机译：用气相色谱 - 质谱，电子鼻子和感官分析表征原始菜籽油风味差异

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Abstract >Flavor profiles of virgin rapeseed oils (VROs) are comparatively studied for the discrimination and authentication of various flavor types by using gas chromatography–mass spectrometry (GC‐MS), electronic nose (E‐nose), and sensory analysis. The relative odor activity values (ROAVs) of key odorants detected by GC‐MS and E‐nose data are visualized to discriminate VROs with various flavors by using multivariate analysis. The correlation of sensory data, ROAVs of key odorants, and E‐nose data is analyzed. Results show that 47 key odorants comprising aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols are identified based on their ROAVs. The VROs are divided into three groups and the flavor type of each group is determined, namely, green‐pungent, nutty, and oxidized oil flavor by the three techniques. The above flavor types are mainly attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, according to the compounds' ROAVs. The correlation of the three techniques is investigated by partial least squares regression: GC‐MS data are confirmed to have good correlation with sensory data. > Practical Applications : VROs are characterized by their intense flavor and consequently receiving growing interest among consumers. In this study, different flavor profiles of VROs were comparatively studied using GC‐MS, E‐nose, and sensory analysis. It is found that 47 volatile compounds including aldehydes, isothiocyanates, nitriles, pyrazines, ketones, acids, and alcohols were the key odorants to VRO flavors. The VROs were divided into three types by the three techniques, that is, green‐pungent, nutty, and oxidized oil flavor. The three flavor types were attributed to the contributions of isothiocyanates, pyrazines, and aldehydes, respectively, based on the compounds' ROAVs and GC‐MS was confirmed to have good correlation with sensory data. Although E‐nose cannot correlate all flavor types in the oils, this technique is rapid and low‐cost for VRO discrimination according to various aroma characteristics. GC‐MS and E‐nose can be regarded as potential techniques for flavor discrimination in VROs. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <标题类型=“main”>抽象</ title> >通过使用气相色谱 - 质谱（GC-MS），电子鼻子（E-鼻子）和感官分析，对原始油菜籽油（VRO）的鉴别和认证进行鉴别和认证。通过使用多变量分析，通过GC-MS和电子鼻数据检测的关键气味剂的相对气味活性值（ROVS）被可视化以通过各种口味对VRO进行区分。分析了感觉数据，关键气味和e-鼻子数据的rOV的相关性。结果表明，基于其ROVS，鉴定了包含醛，异硫氰酸酯，腈，吡嗪，丙酮，酸和醇和醇的47个关键的气味剂。将VRO分为三组，通过三种技术确定每组的风味类型，即绿色刺激性，坚果和氧化的油状物。上述风味类型主要归因于异硫氰酸酯，吡嗪和醛的贡献，分别根据化合物的ROVS。通过部分最小二乘回归研究了三种技术的相关性：确认GC-MS数据与感官数据具有良好的相关性。</ p> > 实际应用</ i> ：VRO的特点是他们强烈的味道，因此接受了消费者之间的兴趣。在该研究中，使用GC-MS，E-鼻鼻和感官分析来竞争地研究不同的VRO的不同风味谱。结果发现，47种挥发性化合物，包括醛，异硫氰酸酯，腈，吡嗪，丙酮，酸和醇是氟味的关键气味。通过三种技术将VRO分为三种类型，即绿色刺激性，坚果和氧化油味。三种风味类型分别归因于异硫氰酸酯，吡嗪和醛的贡献，基于化合物的ROVS和GC-MS证实与感官数据具有良好的相关性。虽然E-鼻子不能与油中的所有风味类型相关联，但根据各种香气特性，这种技术是瓦通歧视的快速和低成本。 GC-MS和E-鼻子可以被认为是VRO中风味歧视的潜在技术。 </ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-23377/'>《European Journal of Lipid Science and Technology》</a> <b style="margin: 0 2px;">|</b><span>2020年第3期</span><b style="margin: 0 2px;">|</b><span>共10页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Wang Mengzhu&option=202" target="_blank" rel="nofollow">Wang Mengzhu;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang Jie&option=202" target="_blank" rel="nofollow">Zhang Jie;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Chen Jia&option=202" target="_blank" rel="nofollow">Chen Jia;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Jing Bingyu&option=202" target="_blank" rel="nofollow">Jing Bingyu;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang Lingyan&option=202" target="_blank" rel="nofollow">Zhang Lingyan;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Yu Xiuzhu&option=202" target="_blank" rel="nofollow">Yu Xiuzhu;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>College of Food Science and EngineeringNorthwest A&</p> <p>F University22 Xinong Road Yangling 712100 Shaanxi P. R. China;</p> <p>Shaanxi Weinan Shiyang Changanhua Grain and Oil Co. Ltd.4 Guangtong South Road High‐Tech Industrial Development Zone Weinan 714000 Shaanxi P. R. China;</p> <p>College of Food Science and EngineeringNorthwest A&</p> <p>F University22 Xinong Road Yangling 712100 Shaanxi P. R. China;</p> <p>College of Food Science and EngineeringNorthwest A&</p> <p>F University22 Xinong Road Yangling 712100 Shaanxi P. R. China;</p> <p>College of Food Science and EngineeringNorthwest A&</p> <p>F University22 Xinong Road Yangling 712100 Shaanxi P. R. China;</p> <p>College of Food Science and EngineeringNorthwest A&</p> <p>F University22 Xinong Road Yangling 712100 Shaanxi P. R. China;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/8004.html" title="油脂工业产品及副产品">油脂工业产品及副产品;</a><a href="https://www.zhangqiaokeyan.com/clc/8042.html" title="食用油脂加工工业">食用油脂加工工业;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=authentication&option=203" rel="nofollow">authentication;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=electronic nose&option=203" rel="nofollow">electronic nose;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=flavor types&option=203" rel="nofollow">flavor types;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=gas chromatography‐mass spectrometry&option=203" rel="nofollow">gas chromatography‐mass spectrometry;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=virgin rapeseed oils&option=203" rel="nofollow">virgin rapeseed oils;</a> </p> <div class="translation"> 机译：认证;电子鼻子;风味类型;气相色谱 - 质谱;维珍菜籽油; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704023377541.html">Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Wang Mengzhu&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Wang Mengzhu,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang Jie&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Zhang Jie,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Chen Jia&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Chen Jia,</a> <a href="/journal-foreign-23377/" target="_blank" rel="nofollow" class="tuijian_authcolor">European Journal of Lipid Science and Technology .</a> <span>2020</span><span>,第3期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：用气相色谱 - 质谱，电子鼻子和感官分析表征原始菜籽油风味差异</span> </p> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-foreign_journal-food-science_thesis/020413606870.html">Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=C. ALASALVAR&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">C. ALASALVAR,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=A.Z. ODABASI&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">A.Z. ODABASI,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=N. DEMIR&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">N. DEMIR,</a> <a href="/journal-foreign-2372/" target="_blank" rel="nofollow" class="tuijian_authcolor">Journal of Food Science .</a> <span>2004</span><span>,第3期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：通过描述性感官分析，电子鼻和动态顶空分析/气相色谱-质谱法评估的五个土耳其榛子品种的挥发性和风味</span> </p> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704023988644.html">Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> </a> <a href="/journal-foreign-26462/" target="_blank" rel="nofollow" class="tuijian_authcolor">LWT-Food Science & Technology .</a> <span>2020</span><span>,第期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：气相色谱 - 质谱与电子鼻子酱胨型味道香料挥发性化合物的表征</span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-conference-foreign_meeting-256173_thesis/0705010371399.html">Analysis of petrochemicals in seafood after oil spills using electronic nose and high-speed gas chromatography-mass spectrometry</a> <b>[C]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=F. Aladar Bencsath&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">F. Aladar Bencsath,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Paul P. Eilers&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Paul P. Eilers </a> <a href="/conference-foreign-256173/" target="_blank" rel="nofollow" class="tuijian_authcolor">ASMS Conference on Mass Spectrometry and Allied Topics .</a> <span>2008</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：用电子鼻和高速气相色谱 - 质谱分析油泄漏后海鲜石油化学物质分析</span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-degree-foreign_mphd_thesis/020619544.html">Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and gas chromatography-mass spectrometry .</a> <b>[D] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Siddhu, Silva.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Siddhu, Silva. </a> <span>2010</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：使用电子鼻和气相色谱-质谱法对红白小麦制成的精制和全麦面包进行感官分析。</span> </p> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-journal-foreign-pmc_detail_thesis/040001409298.html">Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry odor activity values sensory analysis and aroma reconstitution</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Qing Xiao&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Qing Xiao,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Xuan Zhou&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Xuan Zhou,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zuobing Xiao&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Zuobing Xiao,</a> <span>2017</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：使用气相色谱-质谱法气味活性值感官分析和香气重构来表征不同价格段樱桃酒的香气差异</span> </p> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/open-access_resources_thesis/01000125845692.html">Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Guanlan Hu&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Guanlan Hu,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Yuanrong Zheng&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Yuanrong Zheng,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhenmin Liu&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Zhenmin Liu,</a> <span>2016</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：UV-C和多周期高静水压力处理对牛奶香料演化的影响：气相色谱 - 质谱，电子鼻子和电子舌分析</span> </p> </li> <li> <div> <b>8. </b><a class="enjiyixqcontent" href="/ntis-science-report_pb_thesis/020711122908.html">Analysis of Organophosphorus Pesticide Samples by High-Performance Liquid Chromatography/Mass Spectrometry and High-Performance Liquid Chromatography/Mass Spectrometry/Mass Spectrometry</a> <b>[R] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Betowski, L. D.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Betowski, L. D.,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Jones, T. L.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Jones, T. L. </a> <span>1988</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：有机磷农药样品的高效液相色谱/质谱分析及高效液相色谱/质谱/质谱分析</span> </p> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/academic-journal-cn_china-condiment_thesis/0201288526535.html">气相色谱-离子迁移质谱技术分析掺入不同比例大豆油的原香型菜籽油对四川糊辣椒油风味的影响</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=辛松林&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 辛松林</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=舒朝龙&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,舒朝龙</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=冯飞&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,冯飞</a> <span> <a href="/journal-cn-9442/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国调味品 </a> </span> <span> . 2021</span><span>,第003期</span> </span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-cn_detail_thesis/0201296190929.html">基于感官评价和气相色谱-质谱联用技术分析发芽糙米乳的挥发性风味特征</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=郭敏&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 郭敏</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=姜杨&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,姜杨</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王承瑞&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,王承瑞</a> <span> <a href="/journal-cn-56904/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国食品学报 </a> </span> <span> . 2020</span><span>,第10期</span> </span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/academic-journal-cn_meat-research_thesis/020122500462.html">应用气相色谱-质谱联用与感官评价分析猪肉丸子风味</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=姬雪可&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 姬雪可</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=杨璐&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,杨璐</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=郑丽敏&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,郑丽敏</a> <span> <a href="/journal-cn-9377/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 肉类研究 </a> </span> <span> . 2017</span><span>,第007期</span> </span> </div> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-journal-cn_modern-food-science-technology_thesis/0201291406176.html">基于电子感官技术结合GC-MS分析不同干燥方式下澳洲坚果风味的差异</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=任二芳&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 任二芳</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘功德&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘功德</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=艾静汶&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,艾静汶</a> <span> <a href="/journal-cn-9347/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 现代食品科技 </a> </span> <span> . 2021</span><span>,第011期</span> </span> </div> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-journal-cn_food-fermentation-industries_thesis/0201278897953.html">基于固相微萃取-气相色谱-质谱与电子鼻技术分析发酵乳中的挥发性风味物质</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=李婷&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 李婷</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=田佳乐&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,田佳乐</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘洋&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘洋</a> <span> <a href="/journal-cn-9397/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 食品与发酵工业 </a> </span> <span> . 2020</span><span>,第010期</span> </span> </div> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-conference-cn_meeting-4640_thesis/020221127427.html">不同工艺市售菜籽油品质及风味差异研究</a> <b>[C]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=周琦&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 周琦</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=杨湄&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,杨湄</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=黄凤洪&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,黄凤洪</a> <span> <a href="/conference-cn-4640/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国作物学会油料作物专业委员会第七次会员代表大会暨学术年会 </a> <span> <span> . 2013</span> </span> </div> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/academic-degree-domestic_mphd_thesis/020311831960.html">基于气相色谱和电子鼻/舌仿生感官技术对酱香轮次酒风味差异性研究</a> <b>[A] </b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=田婷&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 田婷</a> <span> . 2017</span> </span> </div> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/patent-detail/06120100876258.html">基于电子鼻电子舌智能感官技术的香醋风味定量表征方法</a> <b>[P]</b> . <span> 中国专利： CN110018203A </span> <span> . 2019-07-16</span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/patent-detail/06120111314778.html">一种热脱附-气相色谱/质谱联用分析橄榄油挥发性风味成分的方法</a> <b>[P]</b> . <span> 中国专利： CN108845060A </span> <span> . 2018-11-20</span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/patent-detail/06130434255472.html">METHOD FOR THE ANALYSIS OF METABOLITE DIFFERENCES BETWEEN TWO BIOLOGICAL SAMPLES WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY</a> <b>[P]</b> . <span> 外国专利：  KR100740582B1 </span> <span> . 2007-07-19</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：气相色谱-质谱联用法分析两种生物样品中代谢物差异的方法 </span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130434255471.html">METHOD FOR THE ANALYSIS OF METABOLITE DIFFERENCES BETWEEN TWO BIOLOGICAL SAMPLES WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY</a> <b>[P]</b> . <span> 外国专利：  KR100740582B1 </span> <span> . 2007-07-11</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：气相色谱-质谱联用法分析两种生物样品中代谢物差异的方法 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130422148767.html">METHOD AND AN APPARATUS FOR CLASSIFYING ARTEMISIA SPECIES AND THE DRIED LEAF OF THE ARTEMISIA ASIATICA CAPABLE OF ACCURATELY ANALYZING THE METABOLOME OF ARTEMISIA BASED ON A GAS CHROMATOGRAPHY/MASS SPECTROMETRY OR LIQUID CHROMATOGRAPHY/MASS SPECTROMETRY METABOLOMICS ANALYSIS</a> <b>[P]</b> . <span> 外国专利：  KR20110125373A </span> <span> . 2011-11-21</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：基于气相色谱/质谱或液相色谱/质谱分析法对蒿属菌种和干蒿进行分类的方法和装置，能够准确地分析蒿属的代谢 </span> </p> </li> </ul> </div> </div> </div> <div class="theme cardcommon" style="overflow: auto;display:none"> <h3 class="all_title" id="enpatent55">相关主题</h3> <ul id="subject"> </ul> </div> </div> </div> </div> <div class="right rightcon"> <div class="details_img cardcommon clearfix" style="margin-bottom: 10px;display:none;" > </div> </div> </div> <div id="thesis_get_original1" class="downloadBth" style="bottom: 19px;z-index: 999;" onclick="ywcd('0704023377541','4',7,2,1,'',this,24)" class="delivery" prompt="010401" title="通过人工服务将文献原文发送至邮箱" >获取原文</div> <div class="journalsub-pop-up" style="display: none"> <div class="journal-sub"> <h2>期刊订阅</h2> <img src="https://cdn.zhangqiaokeyan.com/img/loginclose.png" alt="" onclick="$('.journalsub-pop-up').hide()"> <p class="pardon">抱歉，该期刊暂不可订阅，敬请期待！</p> <p class="current">目前支持订阅全部北京大学中文核心（2020）期刊目录。</p> <div style="display: flex;margin-top: 69px;justify-content: space-between;"> <div class="no-sub" onclick="$('.journalsub-pop-up').hide()">暂不订阅</div> <div class="other-sub" onclick="continueSub('from=pc-detail')">继续订阅其他期刊</div> </div> </div> </div> <div class="right_btn"> <ul> <li class="gouwuche">  </li> <li class="yijian"> <a href="javascript:void(0);" onclick="link_analysis('/mycenter/auth/complaint.html',this)">意见反馈</a> </li> <li class="top"> <a href="javascript:scrollTo(0,0);">回到顶部</a> </li> <li class="shouye"> <a href="/">回到首页</a> </li> </ul> </div> <div class="xllindexfooter"> <div class="xllindexfootercenter"> <div class="xllindexfooterleft left" > <div class="xllindexfooterleftli"> <ul> <li><a href="/about.html">关于掌桥</a></li> <li><a href="/help/helpmap.html">资源导航</a></li> <li><a href="/help/helpguide.html">新手指南</a></li> <li><a href="/help/helpcenter.html">常见问题</a></li> <li><a href="/sitemap.html">网站地图</a></li> <li><a href="/help/helpcenter.html?type=9">版权声明</a></li> </ul> </div> <div class="xllindexfooterleft"> <p class="xllindexfooterlefteamil">客服邮箱：kefu@zhangqiaokeyan.com</p> <div class="xllindexfooterlefttcp"> <div class="xllindexfooterpoliceiimg"></div> <div class="xllindexfooterpoliceispan"> <span>京公网安备：11010802029741号 </span> <span>ICP备案号：<a href="https://beian.miit.gov.cn" rel="nofollow" target="_blank">京ICP备15016152号-6</a></span> <span>六维联合信息科技 (北京) 有限公司©版权所有</span> </div> </div> </div> </div> <div class="xllindexfooterright left"> <ul> <li> <p style="font-weight: bold;">客服微信</p> <div></div> </li> <li> <p style="font-weight: bold;">服务号</p> <div></div> </li> </ul> </div> </div> </div> <span id="0704023377541down" data-source="7," data-out-id="JxzrMh7kVeizQxwEEQYriSNoaRox+x20R/CpJIAN+JPnJ30HPpb5dbJv69j8dq9h," data-f-source-id="7" data-title="Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis" data-price="20" data-site-name="" data-transnum="24" style="display:none;"></span> <input type="hidden" value="4" id="sourcetype"> <input type="hidden" value="23377" id="journalid"> <input type="hidden" value="1" id="inyn_provide_service_level"> <input type="hidden" value="https://cdn.zhangqiaokeyan.com" id="imgcdn"> <input type="hidden" value="1" id="isdeatail"> <input type="hidden" value="" id="syyn_indexed_database"> <input type="hidden" value="" id="servicetype"> <input type="hidden" id="pagename" value="Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis"/> <input type="hidden" value="thesis_get_original" id="pageIdentification"> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/jquery-1.12.4.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/lwlh_ajax.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/zq.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/common.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/jquery.cookie.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/top.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/tip.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/login.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/down.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/search.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/searchtype.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/user/regist.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/zxs_solor/detail.js?v=5.7.7"></script> <script type="text/javascript" src="https://www.zhangqiaokeyan.com/statistics/static/pagecollection.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/tj.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/pushbaidu.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/common/history.js"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/util/cookie.js?v=5.7.7"></script> <script type="text/javascript" src="https://cdn.zhangqiaokeyan.com/js/weipu/weipu.js?v=5.7.7"></script> </body> <script> $(function(){ var weiPuStatus = getCookie('WeiPuStatus'); if(weiPuStatus){ tipWeiPuStatus(weiPuStatus); delCookie('WeiPuStatus'); } getFacetKeywordVoInId(); var sourcetype = $("#sourcetype").val(); var inyn_provide_service_level = $("#inyn_provide_service_level").val(); if((sourcetype ==1||sourcetype==4)&&inyn_provide_service_level!=4){ getJournal(); } }) </script> </html>