Analysis of Differences in Volatile Flavor Components of Edible Period Toona sinensis Based on GC-IMS Technology
Taking March Toona sinensis as the research object,gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze the changes and differences in volatile flavor components of Toona sinensis in four stages.The results showed that the volatile flavor components of Toona sinensis were mainly esters,alcohols,aldehydes,ketones and terpenes,and there were significant differences in different stages of the edible period,which provide theoretical basis for the selection of edible materials for Toona sinensis,and can also provide a basis for the con-sumption and development of Toona sinensis.
Toona sinensisVolatile flavor componentsEdible periodGas chromatography-ion mobility spectrometry(GC-IMS)
国家科技期刊平台
NSTL
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