Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (<i>Zingiber officinale</i> Roscoe) by Molecular Sensory Science

Dried ginger slices are widely used for both culinary and medicinal applications. It is worth noting that a systematic model describing the dynamics of flavor profile changes during the drying of ginger has not been established. This study aimed to investigate the effects of hot-air drying on the vo...

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Bibliografische Detailangaben

Hauptverfasser:	Chenwei Li, Tianyu Dong, Panpan Wu, Jie Sun, Haitao Chen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-07-01
Schriftenreihe:	Foods
Schlagworte:	ginger (<i>Zingiber officinale</i> Roscoe) hot-air drying GC-MS molecular sensory science key flavor compounds
Online-Zugang:	https://www.mdpi.com/2304-8158/15/13/2377
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