Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS

Food Chemistry 2026

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Authors: Kai Wang, Jinying Feng, Yang Wu, Jia Lv, Qi Lu, Yiwen Ren, Q. Howard Zhang, Dianhua Shi, Qian Zhou, Yanpeng Dai

DOI: 10.1016/j.foodchem.2026.147871

Cited by: 2

References: 25

Fields of Study & Subjects

Advanced Chemical Sensor Technologies Fermentation and Sensory Analysis Botanical Studies and Applications

References 25