Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose

Pan, Siyi; Fan, Gang; Ren, Jingnan; Yao, Yingzheng; Dong, Ling; Zhu, Yu; SCI

机构： Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China; Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China;

关键词： Brassica juncea L. Volatile compound Flavor discrimination Fermented food