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Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses

Ruibing Duan, Xinyu Chen, Xianqiang Chen, Jie Li, Shoulei Yan

2025Food Chemistry7 citationsDOI

Topics & Concepts

FlavorRhizomeLotusFood scienceSensory analysisCultivarElectronic noseGas chromatography–mass spectrometryChemistryBiologyBotanyChromatographyMass spectrometryNeuroscienceChromatography in Natural ProductsFood Quality and Safety StudiesGinseng Biological Effects and Applications
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses | Litcius