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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

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