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Updated: Oct 3, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive

Yening Qiao1,2, Qinqin Chen1, Jinfeng Bi1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Foods (Basel, Switzerland)
|February 15, 2022
PubMed

Keywords:
E-noseGC-IMSaroma distinctionred jujubesensory attributes

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