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Updated: Sep 18, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS

Chen Feng1,2,3,4, Xiaoming Zhang1,2,3,4, Jing Wang1,2,3,4

  • 1Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China.

Food Chemistry: X
|June 23, 2025
PubMed

Keywords:
CherryE-noseHS-SPME-GC–MSRelative odor activity valueVolatile compounds

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