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Analysis of Volatile Component Changes During Processing of Gardeniae Fructus Carbonisata by HS-GC-IMS Combined with Chemometrics
更新时间：2025-06-13

    • Analysis of Volatile Component Changes During Processing of Gardeniae Fructus Carbonisata by HS-GC-IMS Combined with Chemometrics

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    • “The latest research has found that the volatile components of gardenia charcoal undergo significant changes during the processing, with esters, aldehydes, and ketones being the main volatile components, providing a material basis for the aroma and flavor of gardenia charcoal.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 14, Pages: 190-197(2025)

    • DOI：10.13422/j.cnki.syfjx.20250867    

      CLC： R931;O657;R943.1

    • Received：14 August 2024，

      Accepted：06 November 2024，

      Published Online：31 October 2024，

      Published：20 July 2025

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  • YAN Lin,SONG Yanan,JIA Zhe,et al.Analysis of Volatile Component Changes During Processing of Gardeniae Fructus Carbonisata by HS-GC-IMS Combined with Chemometrics[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(14):190-197. DOI： 10.13422/j.cnki.syfjx.20250867.

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