Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics

Author:

Wei Shouhui,Wei Lijuan,Xie Bojie,Li Ju,Lyu Jian,Wang Shuya,Khan Muhammad Azam,Xiao Xuemei,Yu Jihua

Publisher

Elsevier BV

Reference53 articles.

1. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions;Adelina;Food Research International,2020

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3. Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh;Bhuiyan;Bangladesh Journal of Pharmacology,2009

4. Characteristic aroma components of the cilantro mimics;Cadwallader;Natural Flavors and Fragrances,2005

5. Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis;Cao;Food Science & Nutrition,2020

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