Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

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Green beans was used as the research material, based on gas chromatography ion quadruple topical ointment for dogs mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of green beans were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precooling, freeze-drying, bleaching and dyeing, washing, and so on.The results showed that there were n-hexanal, 1-octen-3-ol, octanol, 2-pentylthiazole and other compounds in green beans under all different treatment methods.The kinds of volatile organic compounds were 6-0 igora vibrance the same, but the contents were different.