Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation
Yang Wang, Yingying Gao, Wei Liang, Yingxia Liu, Haiyan Gao
Topics & Concepts
ChemistryFlavorFood scienceElectronic noseFermentationSolid-phase microextractionBrineOdorSensory analysisGas chromatography–mass spectrometryChromatographyMass spectrometryOrganic chemistryBiologyNeuroscienceFermentation and Sensory AnalysisPhytochemistry and Biological ActivitiesZiziphus Jujuba Studies and Applications