Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS

Many scholars have studied <i>Tricholoma matsutake</i> soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of <i>T. matsutake</i> soup was analyzed and compared using electronic nose (E-nose) analysis, headspa...

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Bibliografiska uppgifter

Huvudupphov:	Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2025-04-01
Serie:	Foods
Ämnen:	<i>Tricholoma matsutake</i> HS-GC-IMS HS-SPME-GC-MS ROAV volatile compounds
Länkar:	https://www.mdpi.com/2304-8158/14/9/1478
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