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Comparison of flavor components between normal and gas-producing wasabi based on HS-GC-IMS, HS-GC-MS and electronic sensory technology.
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College of Life Sciences, Linyi University, Linyi 276000, China.
Wasabi is a type of sauce made from the plant horseradish. During its production and storage, gas production sometimes occurs, which leads to changes in the flavor quality of wasabi. In this study, an electronic nose, electronic tongue, headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry combined with multivariate statistical analysis were used to compare the differences in odor, taste and volatile components between normal and gas-producing wasabi.
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Microplastics (MPs) have been detected in various environmental matrices, drinking water, and food, and their presence is an ecological and human health concern. Most research on MPs has focused solely on their detection and analysis. However, sample pretreatment methods are critical for accurate MP analysis and must be properly established.
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