Analysis of the aroma difference of peel and pulp of lemon in Guangdong perfume based on electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry technology

CAO Longlong, GAO Chunfeng, DAI Fanwei, CHEN Feiping, CHEN Yulong, QI Yingwei, XU Yujuan, GU Qingqing

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 367-376.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 367-376. DOI: 10.13995/j.cnki.11-1802/ts.044424

Analysis of the aroma difference of peel and pulp of lemon in Guangdong perfume based on electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(14): 367-376 https://doi.org/10.13995/j.cnki.11-1802/ts.044424

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