Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions

Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions

Ginger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatog...

Full description

Saved in:
Bibliographic Details
Main Authors: Qian-qian Jia, Jia-xing Li, Sen Yang, Ding-ding Su
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Ginger
Cultivation
GC–IMS
Volatile components
Relative odor average value
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000723
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items