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在Zanthoxylum bungeanum中使用基于传感器的分析和气候因素的区域质量差异.

Xitong Fei1, Lei Ma2, Anzhi Wei2

  • 1College of Forestry, Northwest Agriculture and Forestry University, Xianyang 712100, China; Northwest Agriculture and Forestry University Shenzhen Research Institute, Shenzhen 51800, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Yangling, Xianyang 712100, China.

Food chemistry
|June 14, 2025
PubMed
概括

这项研究将Zanthoxylum bungeanum (红胡) 的质量与气候联系起来. 关键的香味和风味化合物与降水,温度和阳光相关,有助于客观的质量评估.

关键词:
电子鼻子 电子鼻子电子舌头是一种电子舌头多变量分析多变量分析.质量评估 质量评价 质量评价红胡 红胡 红胡 红胡 红胡

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