Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS-Reference-Cited by-同舟云学术

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS

Published:2023-05 Issue: Volume:167 Page:112629
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shao Yuanyuan,Liu Xiaoqiong,Zhang Zhuoya,Wang Pengxiang,Li Kaikai,Li Chunmei

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

2. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics;Barbosa-Pereira;Food Research International,2019

3. Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties;Chen;Food Bioscience,2020

4. Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens;Diao;Journal of Agricultural and Food Chemistry,2013

5. Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit;Fei;Foods,2021

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1. Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose;Food Research International;2024-11

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