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E-Tongue, E-Nose, and Chemometrics Analysis Insight into the Different Origins and Screening Taste and Odor Flavor Compounds of Chrysanthemums

https://doi.org/10.2139/ssrn.4637342
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A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
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UHPLC-QTOF-MS-based untargeted metabolomics and mineral element analysis insight into the geographical differences of Chrysanthemum morifolium Ramat cv. “Hangbaiju” from different origins
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Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes
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An integration of UPLC-DAD/ESI-Q-TOF MS, GC–MS, and PCA analysis for quality evaluation and identification of cultivars of Chrysanthemi Flos (Juhua)
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Molecular and sensory characterization of odorants in Cembran pine (Pinus cembra L.) from different geographic regions
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Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion
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Integrated volatile metabolomic and transcriptomic analysis provides insights into the regulation of floral scents between two contrasting varieties of Lonicera japonica
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Identification of Floral Scent in Chrysanthemum Cultivars and Wild Relatives by Gas Chromatography-Mass Spectrometry
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Extraction, Purification, and Hydrolysis Behavior of Apigenin-7-O-Glucoside from Chrysanthemum Morifolium Tea
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