Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV

Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV

Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with princi...

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Bibliographic Details
Main Authors: Kun Tang, Cong Chen, Yutong Liu, Suxuan Li, Yiye Luo, Xiaoyu Chen, Zhiyong Wu
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
HS-SPME-GC-O-MS
HS-GC-IMS
<i>Pandanus amaryllifolius Roxb</i>.
drying method
aroma volatiles
odor activity value
Online Access:https://www.mdpi.com/2304-8158/14/6/935
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