Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology
To identify the effects of spices on the flavor formation of Yu-Shiang sauce, this study conducted a previously unexplored experiment examining the impacts of ginger, scallions, garlic, and pickled chili on flavor, quantitative descriptive analysis (QDA), gas chromatography-ion mobility spectroscopy...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050162 |
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