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Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.

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Bibliographic Details
Title:	Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.
Authors:	Du Q; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Reyim A; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Wang W; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China. Electronic address: ww2shz@163.com., Abula G; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Li W; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Sun T; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Ai M; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Han X; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Huang S; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.
Source:	Food chemistry [Food Chem] 2026 Jun 30; Vol. 515, pp. 149229. Date of Electronic Publication: 2026 Apr 17.
Publication Type:	Journal Article; Comparative Study; Evaluation Study
Journal Info:	Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database:	MEDLINE Ultimate

Description
ISSN:	1873-7072
DOI:	10.1016/j.foodchem.2026.149229