Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS
Yixian Chen, Bin Wen, Hui Zhang, Xiaoting Chen, Qi Bei, Yu Wang, Xuwei Liu, Zhuoyan Hu
Topics & Concepts
FlavorChemistryAmino acidFood scienceChemical compositionBiologyBotanyChemical constituentsStatistical analysisGas chromatographyFood Quality and Safety StudiesZiziphus Jujuba Studies and Applications