Yu-Shiang Shredded Pork, Prepared dishes, HS-GC-IMS, Reheating methods, Intelligent sensory
High-oleic acid peanut, Cooking and processing, flavor characteristics, Molecular sensory techniques, Intelligent sensory techniques
Rosa damascena, altitude, aroma characteristics, GC-MS, GC-IMS, E-nose
garlic, light soy sauce, Electronic nose, gas chromatography-mass spectrometry, migration mechanism
Loquat, Developmental stages, Molecular senses, Intelligent senses, Scanning Electron Microscope
Radish, GC/IMS, E-nose, E-tongue, Volatile compounds
Ceramic-Pot Sealed Meat, Prepared dishes, HS-GC-IMS, Reheating methods, Bionic Sensory
Water Boiled Beef, Daokou Lajiao, Electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry, Chemometrics
