Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose-Reference-Cited by-同舟云学术

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Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Published:2024-11 Issue: Volume:195 Page:114942
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Xinming,Yang Dandan,Huang Lin,Li Mengqi,Gao Jihai,Liu Can,Bao Xiaoming,Huang Zhizhi,Yang Jinhui,Huang Haozhou,Zhang Dingkun,Xu Runchun

Publisher

Elsevier BV

Reference46 articles.

1. D-limonene: A multifunctional compound with potent therapeutic effects;Anandakumar;Journal of Food Biochemistry,2021

2. RIFM fragrance ingredient safety assessment, α-pinene, CAS Registry Number 80-56-8;Api;Food and Chemical Toxicology,2022

3. RIFM fragrance ingredient safety assessment, 4'-methylacetophenone, CAS Registry Number 122-00-9;Api;Food and Chemical Toxicology,2018

4. RIFM fragrance ingredient safety assessment, p, α-dimethylstyrene, CAS Registry Number 1195-32-0;Api;Food and Chemical Toxicology,2022

5. Frankincense in peril;Bongers;Nature Sustainability,2019

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