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Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and

Peng Guan1, Wei Zuo2, Zhiqing Song3

  • 1College of Electric Power, Inner Mongolia University of Technology, Hohhot 010051, China; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Food Research International (Ottawa, Ont.)
|March 7, 2026
PubMed
Abstract

Keywords:
Electrohydrodynamics (EHD)GarlicHS-GC-IMSHS-SPME-GC-MSHigh performance liquid chromatography (HPLC)Volatile compounds

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