Identification of key aroma components in Rose Lujiu from different origins based on e-nose, e-tongue, GC-MS and GC-IMS

Key Points

• The research aims to identify volatile compounds in Rose Lujiu and their potential as aroma indicators.
• Conducted aroma analysis using e-nose and e-tongue technologies.
• Utilized gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS).
• Analyzed Rose Lujiu samples from different origins.
• Identified four volatile compounds that serve as effective indicators for distinguishing Rose Lujiu from various origins.