Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis
Overall, the experimental results provide a theoretical basis for evaluating the flavor characteristics of Hulatang from different regions using GC-IMS.
Authors
- Lishui Chen (ORCID: https://orcid.org/0000-0003-3631-7272)
- Penghui Zhao (ORCID: https://orcid.org/0000-0003-0496-4176)
- Jing Yan (ORCID: https://orcid.org/0000-0002-0307-1635)
- Fazheng Ren
- Heng Wang (ORCID: https://orcid.org/0000-0003-0829-6523)
- Wanli Zhang (ORCID: https://orcid.org/0000-0003-0519-3684)
- Zijie Dong (ORCID: https://orcid.org/0000-0002-6241-7704)
- Zhenxia Cao
- Bing Yang (ORCID: https://orcid.org/0000-0001-8595-6906)
Institutions
- Luohe Medical College (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-08-29
- DOI
- https://doi.org/10.3389/fnut.2024.1461224
- Citations
- 9
- Primary Topic
- Advanced Chemical Sensor Technologies
- Type
- article
- Field-Weighted Citation Impact
- 1.66