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Updated: Jun 24, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A

Weihe Zhu1, Lu Xiang1, Yunge Liu1

  • 1Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.

Food Chemistry
|June 22, 2026
PubMed
Abstract

Keywords:
Flavor deteriorationGarlic pasteOff-flavor compoundsSensory flavor

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