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Updated: Jan 15, 2026

Fruit Volatile Analysis Using an Electronic Nose
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Salt-induced flavor metamorphosis in plums: A GC-IMS comparative study unraveling cultivar-dependent aroma evolution

Shihui Zhang1, Haoyu Zhou1, Feng Wang1

  • 1Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Food Chemistry: X
|October 13, 2025
PubMed

Keywords:
GC-IMSPlumSalting processVolatile substances

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