To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry ...
To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry ...
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a salting time of &, 2 or 3 was analyzed.•16 compounds were identified as characteristic volatile compounds in Sichuan dongcai.•Principal component analyses based on SPME–GC–MS and E-nose discriminated the samples.•Discrimination methods will be helpful to develop Sichuan dongcai industry...