Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies-Reference-Cited by-同舟云学术

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Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies

Published:2024-11 Issue: Volume:458 Page:140213
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Shanshan,Huang Xingyi,Wang Li,Wang Yuena,Jiao Xueya,Chang Xianhui,Tian Xiaoyu,Ren Yi,Zhang Xiaorui

Funder

National Natural Science Foundation of China

Jiangsu Province Natural Science Foundation

Publisher

Elsevier BV

Reference31 articles.

1. Superior chemical stability of UiO-66 metal-organic frameworks (MOFs) for selective dye adsorption;Ahmadijokani;Chemical Engineering Journal,2020

2. Unraveling the sense of smell;Buck;Les Prix Nobel. The Nobel Prizes,2004

3. Adsorption of hydrogen arsenate and dihydrogen arsenate ions from neutral water by UiO-66-NH(2);Chang;Journal of Environmental Management,2019

4. Novel colorimetric sensor array for identification of baijiu using color reactions of flavor compounds;Chen;Microchemical Journal,2021

5. Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue;Dai;Journal of Food Process Engineering,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS;Current Research in Food Science;2024-09

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