A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model

Simon Leygeber, Carmen Diez-Simon, Justus L Großmann, Anne-Charlotte Dubbelman, Amy C Harms,Johan A Westerhuis,Doris M Jacobs, Peter W Lindenburg, Margriet M W B Hendriks, Brenda C H Ammerlaan,Marco A van den Berg, Rudi van Doorn,Roland Mumm, Age K Smilde, Robert D Hall,Thomas Hankemeier

Metabolites（2025）

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stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE-GC-MS),HILIC,RPLC,sensory analysis,savory foods,yeast-derived flavor products

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