Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loqua...

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Bibliographic Details
Main Authors: Mingfeng Qiao, Huan Xiong, Xuemei Cai, Yuqin Jiang, Xinxin Zhao, Baohe Miao
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
loquat jam
cooking time
physicochemical parameters
GC-IMS
intelligent senses
Online Access:https://www.mdpi.com/2304-8158/13/2/340

Internet

https://www.mdpi.com/2304-8158/13/2/340

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