-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
On August 2, 2022, the Journal of Atmospheric Chemistry and Physics published the latest research results
Food and beverage emissions are an important source of atmospheric fine particulate matter (PM2.
Food and beverage emissions cover the wide volatile range of volatile organic compounds (VOCs), medium volatile organic compounds (IVOCs) and semi-volatile organic compounds (SVOCs), involving a wide polarity range
The research team used thermal desorption-full two-dimensional gas chromatography-quadrupole mass spectrometry (TD-GC×GC-qMS) to determine non-targeted food emissions, and studied the organic emissions of typical Chinese cooking four-course dishes (fried chicken nuggets, kung pao chicken, fried tofu and hand-torn cabbage), involving a variety of cooking methods such as frying, frying, and frying, while also considering four edible oil types
Figure 1.
This research was supported
Figure 2.
Paper Information and Links:
Song, K.
DOI: https://doi.
Related studies published by the research team in the field of semi/moderate volatile organic compounds:
Song K, Guo S, Wang H, et al.
DOI: https://doi.
Song K, Gong Y, Guo S, et al.
DOI: https://doi.
Tang R, Lu Q, Guo S, et al.
DOI: https://doi.
Yu Y, Guo S, Wang H, et al.
DOI: https://doi.
org/10.
1021/acs.
estlett.
2c00207
