Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry

Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry

In order to investigate trends in the odor profiles of different parts (cap and stipe) of Tricholoma matsutake during the shelf-life, the present study used an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and cluster analy...

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Bibliographic Details
Main Author: MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
tricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-026.pdf
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