Characterization of flavor profiles in chive leaves and stems at different moisture transfer points during combined drying: An integrated approach with e-nose, GC-IMS, GC–MS, and machine learning

Food Chemistry 2026

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Authors: Jingyi Han, Jiakang Liang, Xiaojie Yu, Li Chen, Yabin Feng, Zhenfeng Yang, Asad Mukhtar, Albert Abugri, Cunshan Zhou

DOI: 10.1016/j.foodchem.2026.148496

Cited by: 6

References: 36

Fields of Study & Subjects

Advanced Chemical Sensor Technologies Food Drying and Modeling Analytical Chemistry and Chromatography

References 36