Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography-Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds

International Journal of Food Properties

Volumn 19, Issue 3, 2016, Pages 508-520

  Lin, Mao ^a,b,c   Long, Mingxiu ^a,b   Li, Guolin ^b   Chen, Xi ^b   Zheng, Jiong ^a   Li, Chao ^d   Kan, Jianquan ^a  

^a SOUTHWEST UNIVERSITY   (China)

^b Gui Zhou Institute of Integrated Agricultural Development   (China)

^c Gui Zhou Institute of Crops Germplasm Resources   (China)

^d Guizhou Academy of Agriculture Science   (China)

Author keywords

GC MS; HS SPME; Near infrared reflectance spectroscopy; Peanut (Arachis hypogaea); Volatile components

Indexed keywords

ALDEHYDES; CALCINATION; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHROMATOGRAPHY; DRUG PRODUCTS; FATTY ACIDS; FLAVOR COMPOUNDS; INFRARED DEVICES; INFRARED TRANSMISSION; LINOLEIC ACID; MASS SPECTROMETRY; NEAR INFRARED SPECTROSCOPY; OILSEEDS; OLEIC ACID; PROTEINS; REFLECTION; SPECTROMETRY; SPECTROSCOPY; VOLATILE ORGANIC COMPOUNDS;

ARACHIS HYPOGAEA; GC-MS; HS-SPME; NEAR INFRARED REFLECTANCE SPECTROSCOPY; VOLATILE COMPONENTS;

GAS CHROMATOGRAPHY;

EID: 84983119446     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1016575     Document Type: Article

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