Determination of the Key Aroma Compounds in Sachima and Using Solid Phase Micro Extraction (SPME) and Solvent-Assisted Flavour Evaporation (Safe)-Gas Chromatography-Olfactometry-mass Spectrometry (GC-O-MS)
INTERNATIONAL JOURNAL OF FOOD PROPERTIES（2018）
Key words
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS),Key aroma compounds,Sachima,Solid phase micro-extraction (SPME),Solvent assisted flavour evaporation (SAFE)
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