Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil

Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil

This study combined gas chromatography–ion mobility spectrometry (GC-IMS) and multivariate statistical analysis to explore the differences in the characteristic aroma of <i>Idesia polycarpa</i> Maxim (<i>I. polycarpa</i>) fruit and oil under different drying methods: natural...

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Bibliographic Details
Main Authors: Hongrui Ping, Yonghui Ge, Wenxuan Liu, Jinxiang Yang, Zhaoxue Zhong, Jinhua Wang
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Molecules
Subjects:
<i>Idesia polycarpa</i> fruit and oil
drying method
volatile compounds
gas chromatography–ion mobility spectrometry
Online Access:https://www.mdpi.com/1420-3049/30/4/811
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