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

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.

1. Ethylene biosynthesis and perception during ripening of loquat fruit (Eriobotrya japonica Lindl.);Alos;Journal of Plant Physiology,2017

2. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis;Bai;Food Science and Nutrition,2021

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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