Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS

Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS

The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electron...

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Bibliographic Details
Main Authors: Bing Yang, Wanjia Wang, Jianuo Zhang, Wei Gao, Lipeng Fan, Bimal Chitrakar, Yaxin Sang
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Curcuma longa
Color
Sensory
VOC
Gas-chromatography
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009957
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