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Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been...

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Principais autores: Weilan Li, Luxi Zi, Ningmeng Xu, Hao Yang, Shihao Dong, Fen Qin, Lei Guo
פורמט: Artigo
שפה:Inglês
יצא לאור: Elsevier 2024-10-01
סדרה:Food Chemistry: X
נושאים:
Boletus edulis
Volatile organic compounds
E-nose
HS-SPME-GC–MS
HS-GC-IMS
גישה מקוונת:http://www.sciencedirect.com/science/article/pii/S2590157524004899
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