高温胁迫下糙米短期储藏气味指纹图谱变化规律的动态分析
刘强,刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超

Dynamic Analysis for the Characteristics of Flavor Fingerprints for Brown Rice in Short-Term Storage Under High Temperature Stress
LIU Qiang,LIU JiWei,TIAN Tian,YAN Wei,LIU Bing,ZHAO SiQi,HU QiuHui,DING Chao
表3 两种检测方式下定性物质差异对比
Table 3 Comparison of qualitative substance differences with two detection methods
序号 Sequence 物质
Substance		 GC-MS GC-IMS
1 正己醛Hexanal + +
2 苯甲醛Benzaldehyde + +
3 庚醛Heptanal + +
4 反-2-辛烯醛E-2-Octenal + +
5 反-2-十二烯醛E-2-Dodecenal + -
6 辛醛Octanal - +
7 正壬醛n-Nonanal - +
8 戊醛Pentanal - +
9 苯乙醛Phenylacetaldehyde - +
10 乙醇Etnanol - +
11 3-甲基-3-丁烯-1-醇3-Methyl-3-buten-1-ol - +
12 2-甲基丁醇2-Methybutanol - +
13 戊醇1-Pentanol - +
14 3-甲基-1-戊醇3-Methyl-1-Pentanol - +
15 2-己醇2-Hexanol - +
16 叶醇Z-3-Hexen-1-ol - +
17 己醇1-Hexanol + +
18 甲基丙醇2-Methylpropanol - +
19 1-辛烯-3-醇1-Octen-3-ol + +
20 2-己基己醇2-Ethylhexanol - +
21 壬醇1-Nonanol - +
22 丁醇1-Butanol - +
23 2-甲基丙醇2-Methylpropanol - +
24 正十三烷-1-醇n-Tridecan-1-ol + -
25 2-甲基丙醇2-Methylpropanol - +
26 2-丁酮2-Butanone - +
27 2-戊酮2-Bentanone - +
28 2-己酮2-Bexanone - +
29 2-庚酮2-Beptanone - +
30 甲基己基甲酮2-Octanone - +
31 2-己酮2-Hexanone - +
32 丙酮Acetone - +
33 苯乙酮Acetophenone + -