Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches

Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches

To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace–gas chromatography–ion mobility spectrometry, fingerprint analysis, multivariate statistical analysis, and molecular docking to study different...

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Bibliographic Details
Main Authors: Zelin Li, Ziqi Gao, Chao Li, Yanghuan Wu, Yiqiu Xia, Linyu Ni, Jing Yan, Yifan Hu, Dongyu Wang, Zhirui Niu, Changwei Cao, Hao Tian, Xiuwei Liu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
pickled radish
lemongrass essential oil
storage
key aromas
molecular docking
Online Access:https://www.mdpi.com/2304-8158/14/5/727
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