Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS‐GC‐IMS and HS‐SPME‐GC‐MS
This study helps to decipher the flavor differences between BP and WP, and provides a material basis for their quality control and pharmacodynamics. It is beneficial to enhance its utilization within the domains of nutrition and traditional Chinese medicine.
Authors
- Heshui Yu (ORCID: https://orcid.org/0000-0002-3194-0383)
- Songtao Bie (ORCID: https://orcid.org/0009-0001-7477-176X)
- Zheng Li (ORCID: https://orcid.org/0000-0001-9066-5791)
- Jiaxuan Chen (ORCID: https://orcid.org/0000-0002-4387-9671)
- Yang Zhang
- Xue Chen (ORCID: https://orcid.org/0000-0003-2509-1562)
- Xinbo Song
- Jiaxin Yin (ORCID: https://orcid.org/0000-0003-1621-9341)
- Liping Kang
Institutions
- Tianjin University of Traditional Chinese Medicine (CN)
- Chinese Academy of Medical Sciences & Peking Union Medical College (CN)
Publication Details
- Journal
- Rapid Communications in Mass Spectrometry
- Published
- 2025-04-03
- DOI
- https://doi.org/10.1002/rcm.10036
- Citations
- 1
- Primary Topic
- Advanced Chemical Sensor Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.67