Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
Yujie Zhang, Yuqing Yan, Hao Shu, Qiurong Dan, Leiqing Pan, Kang Tu
Topics & Concepts
AromaRipeningChemistryGas chromatography–mass spectrometryChromatographyElectronic noseCultivarFood scienceBotanyMass spectrometryBiologyNeurosciencePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical and biochemical processes