Characterization of the Key Aroma Compounds of Wild Bitter Melon Lujiu Based on Lle Coupled with Gc-O-Ms and the Aroma Influence of Polysaccharide Addition Using Vase-Gc-Ms

Author:

Sun Jinyuan,Kang Qiao,Wang Zhe,Sun Yue,Hu Xinyu,Yang Yunlin,Li Hehe,Sun Huibin,Sun Baoguo

Publisher

Elsevier BV

Reference57 articles.

1. Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB);P Chen;Journal of Food Composition and Analysis,2022

2. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis;X Chen;Food Chem,2019

3. Effect of wild bitter gourd treatment on inflammatory responses in BALB/c mice with sepsis;S Y Ciou;Journal of Chromatography A,2008

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