A method was developed for analysis honey aroma system. HS-SPME-GCMS method was adopted to analysis aroma of honey, main factor of SPME including extraction temperature, extraction time, sample size, was chosen for the single factor experiment and orthogonal experiment to optimize, and the acidity and color of honey of different temperatures were measured to ensure the results of optimal temperature conditions can truly reflect the honey aroma components, and the universal applicability of the method for ot...
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