HS-SPME/GC–MS and E-nose-based characterization of volatile compounds in purple garlic across eight Chinese regions

Garlic (Allium sativum) as an important specie of the Allium genus, is one of the earliest plants cultivated due to its culinary and medicinal uses. In this study, headspace-solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (E-nose) tec...

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書誌詳細

主要な著者:	Mingming Sun, Yiqiong Cui, Ju Li, Khuram Shehzad Khan, Jian Lyu, Xuemei Xiao, Jihua Yu
フォーマット:	Artigo
言語:	Inglês
出版事項:	Elsevier 2025-08-01
シリーズ:	Food Chemistry: X
主題:	Volatile compounds Purple garlic Flavor profiling HS-SPME/GC–MS E-nose
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590157525007436
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