Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation
Aijun Li, Xiya Feng, Gang Yang, Xiaowei Peng, Muying Du, Song Jun, Jianquan Kan
Topics & Concepts
AromaChemistryGas chromatography–mass spectrometryFood sciencePartial least squares regressionOdorChromatographySensory analysisElectronic noseOctanalHexanalMass spectrometryOrganic chemistryBiologyMachine learningNeuroscienceComputer scienceFermentation and Sensory AnalysisBiochemical and biochemical processesAdvanced Chemical Sensor Technologies