The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

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Food Funct., 2021, 12,1626-1638DOI: 10.1039/D0FO02615H, PaperXu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei QinMulti-extraction methods combined with GC-MS were utilized to obtain the comprehensive aroma fingerprint. The results of instrument and sensory were combined to explain odor perception. A neural network diagram was developed to visualize the aroma.The content of this RSS Feed (c) The Royal Society of Chemistry

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