Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Topics & Concepts
ChemistryFermentationHexanalFood scienceAromaGas chromatography–mass spectrometryFlavorSolid-phase microextractionChromatographyMass spectrometryFermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial Metabolism and Applications