GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

Author:

Song Jianxin,Chen Qinqin,Bi JinfengORCID,Meng XianjunORCID,Wu Xinye,Qiao Yening,Lyu Ying

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Bi, J. F., & Chen, Q. Q. (2016). Chinese Dates (Jujubes): Drying technology. 222-252.

2. Bi, J. F., Yu, J. J., Ding, Y. Y., & Lai, B. H. (2011). Application of solid phase microextraction with GC/MS method for analysis of volatile compounds in dried jujube products. Modern Food Science and Technology, 27, 354-360. (in Chinese with English abstract).

3. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup;Bressanello;Food Chemistry,2017

4. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short-and medium-wave infrared radiation;Chen;LWT-Food Science and Technology,2015

5. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose;Chen;Food Research International,2018

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