Application of hs-spme-gc-ms derived variables for monitoring ripening induced changes in cheese volatile compounds Fig. S1
a EC1 and CC1, day1; EC2 and CC2, day 5; EC3 and CC3, day 20; EC4 and CC4, day 30; b Mean value of three independent measurements (both extraction and GC/MS); c Literature values of retention indices (NIST Chemistry Web Book); d MS – Identification based on mass spectra comparison, RI – estimated retention time (index)/order of elution and CoI-coinjection with an authentic standard; e Microextraction was conducted using polydimethylsiloxane (PDMS) and f polyacryl (PA) fibers. g Broad peaks, with a pronounced tailing effect; h nd-not detected; i tr- trace compounds (less than 0.05% of the total peak area).
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