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Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS

An electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds (VFCs) of the enzymatic hydrolysate of Lanmaoa asiatica and its Maillard reaction products (MRPs). E-Nose sensors have strong response signals to sulfide, nitrogen...

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Detalles Bibliográficos
Autores principales:	Yang, Ning, Zhang, Shasha, Zhou, Pei, Zhang, Weisi, Luo, Xiaoli, Cao, Jingjing, Sun, Dafeng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778328/ https://www.ncbi.nlm.nih.gov/pubmed/36553801 http://dx.doi.org/10.3390/foods11244056

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