Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics
This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.
Authors
- Long‐Jun Wu (ORCID: https://orcid.org/0000-0001-8019-3380)
- Li Tian (ORCID: https://orcid.org/0000-0003-3005-2007)
- Wei-Min Zhang (ORCID: https://orcid.org/0000-0003-2117-3608)
- Yanchi Zhou (ORCID: https://orcid.org/0009-0005-1246-945X)
- Jingtao Cui
- Qiaozhu Wei
Institutions
- Hainan University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-10-28
- DOI
- https://doi.org/10.3389/fnut.2024.1486368
- Citations
- 7
- Primary Topic
- Plant biochemistry and biosynthesis
- Type
- article
- Field-Weighted Citation Impact
- 1.64
Funders
- National Natural Science Foundation of China
- Hainan University