[1] 王晓敏,王赵改,史冠莹,等.两种干燥方式对香椿粉品质特性的影响[J].保鲜与加工,2019,19(4):141-149.
[2] 任广跃,刘军雷,刘文超,等.香椿芽热泵式冷风干燥模型及干燥品质[J].食品科学,2016,37(23):13-19.
[3] ONWUDE D I,HASHIM N,CHEN G. Recent advances of novel thermal combined hot air drying of agricultural crops[J].Trends in Food Science & Technology,2016,57:132-145.
[4] 李文婷,施梦凡,于楠楠,等.不同干燥方法对香椿苗品质的影响[J].食品科技,2020,45(5):64-69.
[5] 李湘利,刘静,肖鲜.热风与微波及其联合干燥对香椿芽品质的影响[J].食品科学,2015,36(18):64-68.
[6] CHEN M H,WANG C L,LI L,et al.Retention of volatile constituents in dried Toona sinensis by GC-MS analysis[J].International Journal of Food Engineering,2010,6(2):1-8.
[7] ZHAI X,GRANVOGL M.Characterization of the key aroma compounds in two differently dried Toona sinensis (A. Juss.) Roem. by means of the molecular sensory science concept[J].Journal of Agricultural and Food Chemistry,2019,67(35):9885-9894.
[8] 王燕,卢恒,张敏敏,等.基于气相-离子迁移谱的不同干燥方式下金银花挥发性成分分析[J].中草药,2022,53(12):3801-3810.
[9] HU X,WANG R R,GUO J J,et al.Changes in the volatile components of candied kumquats in different processing methodologies with headspace-gas chromatography-ion mobility spectrometry[J].Molecules,2019,24(17):3053.
[10] LENG P,HU H W,CUI A H,et al.HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J].LWT-Food Science and Technology,2021,149:111963.
[11] 李湘,江靖,李高阳,等.GC-IMS结合化学计量学分析不同采后处理对柑橘果皮挥发性化合物的影响[J].食品科学,2021,42(20):128-134.
[12] 杜晓兰,杨文敏,黄永强,等.基于顶空气相离子迁移谱比较3种加工方式对番鸭肉挥发性风味物质的影响[J].食品科学,2021,42(24):269-275.
[13] ARROYO-MANZANARES N,MRATIN-GOMEZ A,JURADO-CAMPOS N,et al.Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry[J].Food Chemistry,2018,246:65-73.
[14] 张宗国,陈东杰,孟一,等.基于顶空气相色谱-离子迁移谱与电子鼻技术快速检测宁夏滩羊肉中掺假鸭肉[J].肉类研究,2020,34(12):43-48.
[15] ZHAO Y,ZHAN P,TIAN H L,et al.Insights into the aroma profile in three kiwifruit varieties by HS-SPME-GC-MS and GC-IMS coupled with DSA[J].Food Analytical Methods,2021,14:1033-1042.
[16] 郭家刚,杨松,丁思年,等.基于气相离子迁移谱的不同产地生姜挥发性有机物指纹图谱分析[J].食品科学,2021,42(24):236-241.
[17] 史冠莹,赵丽丽,王晓敏,等.红油香椿生长期主要活性物质及挥发性成分动态变化规律[J].食品科学,2022,43(2):276-284.
[18] ZHU J C,CHEN F,WANG L Y,et al.Characterization of the key aroma volatile compounds in cranberry (Vaccinium macrocarpon Ait.) using gas chromatography-olfactometry (GC-O) and odor activity value (OAV)[J].Journal of Agricultural and Food Chemistry,2016,64(24):4990-4999.
[19] 王明,孙曼兮,雷激,等.不同干燥方式对银耳干制品品质的影响[J].河南工业大学学报(自然科学版),2015,36(6):90-95.
[20] APRAJEETA J,GOPIRAJAH R,ANANDHARAMAKRISHNAN C.Shrinkage and porosity effects on heat and mass transfer during potato drying[J].Journal of Food Engineering,2015,144:119-128.
[21] 吕朝燕,高智席,马秀情,等.不同热风干燥温度对方竹笋品质的影响[J].食品工业科技,2021,42(11):23-29.
[22] FENG Y,TAN C P,ZHOU C,et al.Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices[J].Food Chemistry,2020,324:126883.
[23] 杜传来,叶洪梅,康永真.香椿芽微波干燥特性的研究[J].保鲜与加工,2007,7(1):35-38.
[24] FENG Y,XU B G,YAGOUB E G A,et al.Role of drying techniques on physical,rehydration,flavor,bioactive compounds and antioxidant characteristics of garlic[J].Food Chemistry,2021,343:128404.
[25] LI M Q,YANG R W,ZHANG H,et al.Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J].Food Chemistry,2019,290:32-39.
[26] YANG F,LIU Y,WANG B,et al.Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis[J].LWT-Food Science and Technology,2021,137:110478.
[27] 刘盼盼,任广跃,段续,等.基于变异系数法对不同干燥方式白萝卜品质及风味的评价[J].食品与发酵工业,2022,48(13):218-226.
[28] GUO Y,CHEN D,DONG Y F,et al.Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS[J].Journal of Chromatography B,2018,1099:46-55.
[29] 张贝贝.加工处理对脱水香椿品质的影响[D].杨凌:西北农林科技大学,2015.
[30] LI J X,EIDMAN K,GAN X W,et al.Identification of (S,S)-γ -glutamyl-(cis-S-1-propenyl)thioglycine, a naturally occurring norcysteine derivative, from the Chinese vegetable Toona sinensis[J].Journal of Agricultural and Food Chemistry,2013,61(31):7470-7476.
[31] 高兴洋,安辛欣,赵立艳,等.真空低温油炸和真空冷冻干燥对香菇脆片品质及挥发性风味成分的影响[J].食品科学,2015,36(17):88-93.
[32] 刘营营,范莹莹,石佳宁,等.香辛料对莲藕泡菜挥发性风味成分和理化性质的影响[J].轻工学报,2021,36(5):34-41.
[33] 王晓敏,史冠莹,杨慧,等.河南不同产地香椿基本成分及风味物质分析[J].食品科学,2017,38(18):144-149.
[34] DENG S Y,LIU Y H,HUANG F,et al.Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time[J].Food Chemistry,2021,357:129765.