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Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Xinming Chen, Dandan Yang, Lin Huang, Mengqi Li, Jihai Gao, Can Liu, Can Liu, Zhizhi Huang, Jinhui Yang, Haozhou Huang, Dingkun Zhang, Runchun Xu, Dingkun Zhang, Runchun Xu

2024Food Research International13 citationsDOI

Topics & Concepts

AromaOdorElectronic noseChemistryGas chromatography–mass spectrometryChromatographyIdentification (biology)Intensity (physics)Food scienceMass spectrometryPattern recognition (psychology)Artificial intelligenceOrganic chemistryComputer scienceBotanyBiologyPhysicsQuantum mechanicsPharmacological Effects of Medicinal PlantsEthnobotanical and Medicinal Plants StudiesNatural product bioactivities and synthesis
Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose | Litcius