
Headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS) alongside an electronic nose (E-nose) was applied to characterize volatile compounds in ginger slices subjected to hot-air drying (HAD), infrared drying (IRD), and microwave-assisted hot-air drying (MHD). Overall, the dual-platform chromatographic approach effectively connected chemical fingerprints with sensory-relevant attributes, supporting optimized drying strategies for high-quality ginger products.



























