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Updated: Feb 2, 2026

Rapid Collection of Floral Fragrance Volatiles using a Headspace Volatile Collection Technique for GC-MS Thermal Desorption Sampling
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Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

Lingshuai Meng1, Tingting Zheng1, Qingsong Zhou2

  • 1School of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, Guiyang University, Guiyang 550005, China.

Food Chemistry
|January 31, 2026
PubMed
Abstract

Keywords:
Characteristic volatile compoundsE-noseGC-IMSGC–MSRosa roxburghii pomaceThermal drying methods

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