Author

Shou-Bao Yan

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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

Open access Sep 2026

Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation

Mao-tofu is a traditional fermented soybean product, yet the relationships between microbial succession and flavor evolution remain poorly understood. This study systematically characterized bacterial and fungal succession alongside volatile flavor changes during traditional Huizhou Mao-tofu fermentation. The initial S...

Min-Min Qi, Ting-Ting Jia, Feng-Yao Pan et al. · Food Chemistry: X · 0 citations