Integrating eye-tracking and GC-IMS to decipher the effects of cooking-induced onion (Allium cepa L.) volatile compounds on visual attention and food selection behavior

作者：Zhuo Chen, Yueyue Gao, Yalan Shao, Yuntao Li, Huiwen Li, Yunbo Li, Jing Wang, Li W, Jicai Bi · 发表于：International Journal of Gastronomy and Food Science · 年份：2025 · DOI：10.1016/j.ijgfs.2025.101352 · 被引用次数：2 · 研究领域：Garlic and Onion Studies、Olfactory and Sensory Function Studies、Sensory Analysis and Statistical Methods