Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
Kunli Xu, Zheting Zhang, Kexin Jiang, Aolin Yang, Tielong Wang, Lingyun Xu, Xiaodong Li, Xiaoli Zhang, Fanyu Meng, Bei Wang, Bei Wang
Topics & Concepts
FlavorElectronic noseSensory analysisElectronic tongueFood scienceChemistrySolid-phase microextractionSensory systemGas chromatographyGas chromatography–mass spectrometryChromatographyMass spectrometryMaterials scienceBiologyNanotechnologyTasteNeuroscienceAdvanced Chemical Sensor TechnologiesFermentation and Sensory AnalysisNuts composition and effects