Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography–Mass Spectrometry–Olfactometry and GC-Flame Photometric Detector-Reference-Cited by-同舟云学术

Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography–Mass Spectrometry–Olfactometry and GC-Flame Photometric Detector

Published:2018-11-02 Issue:46 Volume:66 Page:12296-12305
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhu JianCai¹²,Xiao ZuoBing¹²^ORCID

Affiliation:

1. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04636

Reference45 articles.

1. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

2. Aroma Active Volatiles in Four Southern Highbush Blueberry Cultivars Determined by Gas Chromatography–Olfactometry (GC-O) and Gas Chromatography–Mass Spectrometry (GC-MS)

3. Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

4. Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits

5. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis;Food Chemistry;2024-10

2. Flameless Operating Mode for Improved Multiple Flame Photometric Detection in Gas Chromatography;Chromatographia;2024-04-25

3. Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges;Journal of Agricultural and Food Chemistry;2024-04-19

4. Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches;Food Chemistry: X;2024-03

5. Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking;European Food Research and Technology;2024-02-17