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...

Descripción completa

Detalles Bibliográficos

Autores principales:	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
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-04-01
Colección:	Foods
Materias:	<i>Tricholoma matsutake</i> HS-GC-IMS HS-SPME-GC-MS ROAV volatile compounds
Acceso en línea:	https://www.mdpi.com/2304-8158/14/9/1478
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!