Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

(2021) Eliza Kostyra et al.   Applied Sciences-Basel

Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties

(2020) Chunhua Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of 1-methylcyclopropene and chitosan treatment on the storage quality of jujube fruit and its related enzyme activities

(2020) Shaobo Cheng et al.   SCIENTIA HORTICULTURAE

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

(2020) Tong-Xin Dou et al.   SCIENTIA HORTICULTURAE

Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties

(2020) Jia-Nan Chen et al.   Food Bioscience

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area

(2020) Julio C. Barros-Castillo et al.   FOOD RESEARCH INTERNATIONAL

Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.)

(2019) Lina Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

(2019) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin

(2019) Spizzirri et al.   Foods

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu et al.   FOOD CHEMISTRY

Key tomato volatile compounds during postharvest ripening in response to chilling and pre-chilling heat treatments

(2019) L. Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of cAMP as an anti-allergic functional factor in Chinese jujube (Ziziphus jujuba Mill.)

(2019) Tianyi Jiang et al.   Journal of Functional Foods

From Central to Specialized Metabolism: An Overview of Some Secondary Compounds Derived From the Primary Metabolism for Their Role in Conferring Nutritional and Organoleptic Characteristics to Fruit

(2019) Delphine M. Pott et al.   Frontiers in Plant Science

Volatile component quantification in combination with putative gene expression analysis reveal key players in aroma formation during fruit ripening in Carica papaya cv ‘Hong fei’

(2019) Ruiming Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage

(2019) Can Yang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

(2018) Igor Lukić et al.   FOOD CHEMISTRY

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry

(2018) Ye Liu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Sugar transport played a more important role than sugar biosynthesis in fruit sugar accumulation during Chinese jujube domestication

(2018) Chunmei Zhang et al.   PLANTA

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

(2018) Jianxin Song et al.   FOOD CHEMISTRY

Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS

(2018) Xuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC–MS and chemometrics

(2017) Mohammed N.A. Khalil et al.   FOOD CHEMISTRY

Characterization of Aroma-impact Compounds in Dry Jujubes (Ziziphus jujube Mill.) by Aroma Extract Dilution Analysis (AEDA) and Gas Chromatography- Mass Spectrometer (GC-MS)

(2017) Lina Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

(2016) Aneta Wojdyło et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines

(2016) Valentina Martin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

(2016) Guopeng Li et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load

(2015) Alejandro Galindo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

(2014) Natália S. Janzantti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expression profiles of key phenylpropanoid genes during Vanilla planifolia pod development reveal a positive correlation between PAL gene expression and vanillin biosynthesis

(2013) Isabelle Fock-Bastide et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Electronic nose and GC–MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

(2012) G. Pennazza et al.   FOOD CHEMISTRY