Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

Xiaorui Zhang, Xingyi Huang, Chunxia Dai, Xiaoyu Tian, Chengquan Wang, Yi Ren, Li Wang, Shanshan Yu, Joshua Harrington Aheto, Xianhui Chang