Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MS

Puntos clave

• Volatile odors are effectively characterized using hs-gc-ims and hs-spme-gc-ms techniques, enhancing quality control.
• The analysis reveals specific aroma compounds linked to electrohydrodynamic drying, crucial for processing.
• Application of advanced odor characterization methods enables precise identification of aromas during drying processes.
• This study supports the need for better monitoring of volatile compounds in food quality assurance.