The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sampl...

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Detalles Bibliográficos
Autores principales: Chen, Dong, Qin, Lei, Geng, Yue, Kong, Qinglong, Wang, Silu, Lin, Songyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701041/
https://www.ncbi.nlm.nih.gov/pubmed/34945542
http://dx.doi.org/10.3390/foods10122991

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701041/
https://www.ncbi.nlm.nih.gov/pubmed/34945542
http://dx.doi.org/10.3390/foods10122991

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