Open access
Sep 2026
Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS
Ginseng is an important plant with both medicinal and edible values, which are widely used after thermal processing. To investigate the effects of autoclaving on the flavor of fresh ginseng, electronic nose (E-nose), headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace–solid phase microextra...
Jun-Shun Zhang, Yu-Qi Li, Juan-Juan Luo et al.
· Foods · 0 citations