Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose

作者：Yujie Zhang, Yuqing Yan, Hao Shu, Qiurong Dan, Leiqing Pan, Kang Tu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146199 · 被引用次数：28 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Biochemical and biochemical processes