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Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar |
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| Authors: | Li Wang Xingyi Huang Chengquan Wang Joshua Harrington Aheto Xianhui Chang Shanshan Yu Xiaorui Zhang Yu Wang |
| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
Contribution: Data curation, Validation, Writing - original draft;2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China Contribution: Writing - review & editing;4. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China Contribution: Formal analysis;5. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China Contribution: Resources;6. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China Contribution: Visualization |
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