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- W2378974077 abstract "HS-SPME combined with GC-MS was developed to analyze valuable flavor components in pickled olive,the parameters of extraction were studied.The result showed the optimum conditions of SPME-GC were extraction at 50℃ for 40 min in 50/30 μm DVB/CAR/PDMS fiber.And there were 64 flavor components in the pickled olive,87.226% of the total peak area.The main volatile flavor compounds of pickled olive were 1R-α-Pinene,β-Myrcene,α-Phellandrene,(+)-4-Carene,Thymol,α-Cubebene,Aromadendrene,Copaene,α-Calacorene,α-Caryophyllene and Caryophyllene oxide." @default.
- W2378974077 created "2016-06-24" @default.
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- W2378974077 date "2011-01-01" @default.
- W2378974077 modified "2023-09-23" @default.
- W2378974077 title "Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS" @default.
- W2378974077 hasPublicationYear "2011" @default.
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