The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sampl...

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Bibliographic Details
Main Authors: Dong Chen, Lei Qin, Yue Geng, Qinglong Kong, Silu Wang, Songyi Lin
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
aroma fingerprints
discrimination analysis
gas chromatography-ion mobility spectrometry (GC-IMS)
descriptive sensory analysis (DSA)
advanced chemometric methods
Online Access:https://www.mdpi.com/2304-8158/10/12/2991

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https://www.mdpi.com/2304-8158/10/12/2991

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