Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim

Author:

Feng Jinze,Hao Lifang,Zhu Haobin,Li Maoying,Liu Yulin,Duan QiuxiaoORCID,Jia Lili,Wang Dongmei,Wang ChengORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2013

2. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale);Bartley;Journal of the Science of Food and Agriculture,2000

3. Determination of main alkylamides responsible for Zanthoxylum bungeanum pungency through quantitative analysis of multi-components by a single marker;Chen;Food Chemistry,2021

4. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

5. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS;Feng;Food Chemistry,2022

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