Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction-Reference-Cited by-同舟云学术

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Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction

Published:2024-05 Issue:5 Volume:137 Page:372-380
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Iijima Yoko^ORCID,Miwa Azusa,Shimada Kaito,Horita Shunsuke,Kamiko Yuho,Ito Yusuke,Sasamoto Kikuo,Nakahara Takeharu,Koizumi Taichi,Ochiai Nobuo

Funder

Japan Society for the Promotion of Science

Ministry of Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Reference33 articles.

1. Comparative investigation of combined metabolomics-flavoromics during the ripening of mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’;Lin Aung;Plants (Basel),2021

2. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research;Perez-Jimenez;Food Res. Int.,2021

3. Identification and validation of sensory-active compounds from data-driven research: a flavoromics approach;Ronningen;J. Agric. Food Chem.,2018

4. Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation;Daygon;Metabolomics,2016

5. Comparative metabolomics and sensory evaluation of pineapple (Ananas comosus) reveal the importance of ripening stage compared to cultivar;Ikram;J. Biosci. Bioeng.,2021

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