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Updated: Oct 19, 2026

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

Published on: June 9, 2021

Comparative characterization of volatile components in commercial Huangjiu with different sweetness classifications

Ze Zheng1, Dongxue Qi1, Xiaolei Tang2

  • 1School of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.

Frontiers in Nutrition
|October 17, 2026
PubMed
Abstract

Keywords:
Electronic noseGC-IMSHS-SPME-GC-MSHuangjiuvolatile flavor compounds

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