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Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis

Xiaoqing Miao, Rui Zhang, Shan Jiang, S. Zhiyuan, Ming Du, Aidong Liu

2024Food Chemistry48 citationsDOI

Topics & Concepts

NonanalHexanalChemistryAromaFlavorChromatographyMass spectrometryGas chromatography–mass spectrometryOctanalEucalyptolVolatile organic compoundTandem mass spectrometryGas chromatographyFood scienceOrganic chemistryEssential oilFermentation and Sensory AnalysisMeat and Animal Product QualityTea Polyphenols and Effects
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis | Litcius