Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS
In order to investigate the differences of volatile compounds in sprouted garlic, an electronic nose and trap headspace-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA), aroma activity value, differential heat map, and correlation analysis were employed to analyze th