Flavor characterization of hot pot seasoning with different lipid types using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and multivariate statistical analysis

MEI Liangyin, HE Dongxian, KANG Junhan, TU Dawei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 367-374.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 367-374. DOI: 10.13995/j.cnki.11-1802/ts.045217

Flavor characterization of hot pot seasoning with different lipid types using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and multivariate statistical analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 367-374 https://doi.org/10.13995/j.cnki.11-1802/ts.045217

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