Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue-Reference-Cited by-同舟云学术

Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue

Published:2023-12 Issue: Volume:20 Page:100886
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Huang Gui-Li,Liu Tian-Tian,Mao Xiao-Mei,Quan Xin-Yao,Sui Si-Yao,Ma Jia-Jia,Sun Ling-Xiang,Li Hao-Cong,Shao Qian-Shuo,Wang Yu-Ning

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

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3. Electronic-nose applications for fruit identification, ripeness and quality grading;Baietto;Sensors (Basel),2015

4. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Food Research International,2020

5. E-nose, E-tongue combined with GC-IMS to analyze the influence of key additives during processing on the flavor of infant formula;Chi;Foods,2022

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