Exploring the differences in flavor volatiles and quality characteristics of seven commercially available Panax ginseng products: A comprehensive analysis using GC × GC-ToF-MS, sensory evaluation and multivariate statistics

Published: 13 February 2025| Version 1 | DOI: 10.17632/m57gsnw94r.1
Contributor:
JUN Li

Description

Exploring the differences in flavor volatiles and quality characteristics of seven commercially available Panax ginseng products: A comprehensive analysis using GC × GC-ToF-MS, sensory evaluation and multivariate statistics

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Institutions

  • Changchun University of Chinese Medicine

Categories

Volatile Organic Compound, Sensory Selecting by Flavor, Multivariate Statistics

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