Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics

To optimize the compatibility with target ingredients in food processing and ensure standardized application, it is essential to characterize thyme's volatile organic compounds (VOCs) from specific species and origins. In this study, 116 VOCs were identified in thyme samples from four main Chin...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Shasha Qi, Chengjie Hou, Honglei Tian, Ping Zhan, Bin Qiu
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Subjects:	Thyme (Thymus serpyllum L.) Volatility spectrum GC × GC-TOFMS Multivariate statistical analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525004377