Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS

Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS

To investigate the effects of different processing methods on the characteristic flavor of <i>Undaria pinnatifida</i>, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh <i>U. pinnatifida</i> from Dalian (WD), salted <i&...

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Bibliographic Details
Main Authors: Xinyi Che, Fangjie Cao, Tingmei Yan, Xingyu Liu, Qiming Cai, Shu Liu, Yichao Ma, Dandan Ren, Hui Zhou, Qiukuan Wang, Yunhai He, Han Zhang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
<i>U. pinnatifida</i>
processing mode
geographical origin
GC-IMS
flavor differences
Online Access:https://www.mdpi.com/2304-8158/14/12/2107
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