The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sampl...

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Autori principali:	Dong Chen, Lei Qin, Yue Geng, Qinglong Kong, Silu Wang, Songyi Lin
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-12-01
Serie:	Foods
Soggetti:	aroma fingerprints discrimination analysis gas chromatography-ion mobility spectrometry (GC-IMS) descriptive sensory analysis (DSA) advanced chemometric methods
Accesso online:	https://www.mdpi.com/2304-8158/10/12/2991
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