Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
Xiaorui Zhang, Xingyi Huang, Joshua Harrington Aheto, Yi Ren, Li Wang, Shanshan Yu, Yu Wang
Topics & Concepts
FlavorAromaChemistryFood scienceLinear discriminant analysisFermentationGas chromatography–mass spectrometrySolid-phase microextractionChromatographyMass spectrometryMathematicsStatisticsAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques