Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and <i>E</i>-nose combined with multivariate data analysis.

Food Chem X · 2026 · PMC12906072 · PMID 41696633

Europe PMC DOI

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closest p · 0.2× alpha

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boldest claim

The sentences

highly significantP < 0.01actually significant

Notably, 1-hexanol, 2-ethyl-, described as fruity and sweet odors, demonstrated a highly significant positive correlation with the W6S sensor ( P < 0.01), suggesting strong sensor responsiveness to branched-chain alcohols.

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Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and &lt;i&gt;E&lt;/i&gt;-nose combined with multivariate data analysis.

The sentences

Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and <i>E</i>-nose combined with multivariate data analysis.