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Fruit Volatile Analysis Using an Electronic Nose
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Decoding pickle aroma in rapeseed oil by sensomics, gas chromatography-olfactometry, quantitation, addition studies

Jiani Liu1, Peishan Gu1, Baijun Chu2

  • 1Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Food Chemistry
|June 6, 2025
PubMed
Abstract

Keywords:
Molecular dockingPickle aromaRapeseed oilSensory analysisVolatile compounds

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