Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on GC ‐ IMS and SPME ‐ GC – MS and Their Correlation With Sensory Aroma

Ähnliche Einträge

• Effects of Cooking Methods on the Flavor Characteristics of Volatiles of Boletus edulis Based on GC ‐ IMS , E‐Nose, and Sensory Evaluation
  von: Xin Wu, et al.
  Veröffentlicht: (2026)
• Characterization of Aroma Composition of Amomum tsaoko During the Drying Process Based on GC–MS
  von: Hui Wen, et al.
  Veröffentlicht: (2025)
• Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC‐MS and HS‐IMS
  von: Dandan Chang, et al.
  Veröffentlicht: (2024)
• Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS‐SPME‐GC–MS
  von: Aiguo Luo, et al.
  Veröffentlicht: (2024)
• Volatile Compounds Analysis and Sensory Profiling of Xinjiang Ili Different Floral Source Honey via GC‐O‐MS, GC‐IMS and GC × GC‐TOF MS
  von: Xiao Shen, et al.
  Veröffentlicht: (2025)