Volatilomics as a tool to ascertain food adulteration, authenticity, and origin
A Kaldeli, P Zakidou… - … Reviews in Food …, 2024 - Wiley Online Library
Over recent years, there has been an increase in the number of reported cases of food fraud
incidents, whereas at the same time, consumers demand authentic products of high quality …
incidents, whereas at the same time, consumers demand authentic products of high quality …
Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS
J Zhang, L Pan, K Tu - Journal of Food Measurement and Characterization, 2023 - Springer
Abstract 'Hong Yan'(HY) and 'Xiao Bai'(XB) strawberries were planted widely in Jiangsu
province, China. The aroma profile affecting the economic value of HY and XB strawberry …
province, China. The aroma profile affecting the economic value of HY and XB strawberry …
GC‐MS Analysis of Bioactive Compounds in Methanolic Extracts of Papaver decaisnei and Determination of Its Antioxidants and Anticancer Activities
AA Jabbar, FO Abdullah, KK Abdulrahman… - Journal of Food …, 2022 - Wiley Online Library
The Papaver L. plant (Papaver decaisnei) has ethnobotanical records in many countries
including Iraqi Kurdistan. The current study investigates the methanol (99.9%) extracts (10 …
including Iraqi Kurdistan. The current study investigates the methanol (99.9%) extracts (10 …
Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying
M Gou, Q Chen, Y Qiao, X Jin, J Zhang, H Yang… - Journal of Food …, 2023 - Elsevier
Aroma profile and key aroma-active of red jujube subjected to pilot scale freeze drying (FD)
were investigated based on molecular sensory science. After FD, 41 aroma compounds …
were investigated based on molecular sensory science. After FD, 41 aroma compounds …
Investigation of the volatile profile of red jujube by using GC-IMS, multivariate data analysis, and descriptive sensory analysis
Y Qiao, Q Chen, J Bi, X Wu, X Jin, M Gou, X Yang… - Foods, 2022 - mdpi.com
The aroma characteristics of six red jujube cultivars (Jinchang—'JC', Junzao—'JZ', Huizao—
'HZ', Qiyuexian—'QYX', Hetiandazao—'HTDZ', and Yuanzao—'YZ'), cultivated in Xinjiang …
'HZ', Qiyuexian—'QYX', Hetiandazao—'HTDZ', and Yuanzao—'YZ'), cultivated in Xinjiang …
Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao
M Gou, Q Chen, Y Qiao, J Li, J Long, X Wu… - Journal of Food …, 2022 - Elsevier
Both free and glycosidically bound volatile compounds of Ziziphus jujube cv. Huizao were
comprehensively investigated in this study. There were 43 and 17 volatile compounds …
comprehensively investigated in this study. There were 43 and 17 volatile compounds …
The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (Ziziphus jujuba Mill. 'Dongzao')
S Jia, P Zheng, M Li, C Chen, X Li… - Journal of Food …, 2024 - Wiley Online Library
Cold plasma (CP) is a novel environmental‐friendly preservation technology that causes
minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the …
minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the …
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods
M Gou, J Bi, G Liu, ML Fauconnier, Q Chen - Journal of Food Composition …, 2024 - Elsevier
Processing methods significantly affect the aroma characteristics of red jujube; however, few
studies have explored how. Gas chromatography–tandem mass spectrometric detection …
studies have explored how. Gas chromatography–tandem mass spectrometric detection …
Identification of geographical origin of winter jujube based on GC–MS coupled with machine-learning algorithms
J Wen, J Li, D Wang, C Li, A Robbat, L Xia - Journal of Food Composition …, 2023 - Elsevier
Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–
mass (GC–MS) is the most often used technique for the analysis of volatile organic …
mass (GC–MS) is the most often used technique for the analysis of volatile organic …
Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation
R Liu, L Ma, X Meng, S Zhang, M Cao, D Kong, X Chen… - Plants, 2024 - mdpi.com
Current research does not fully elucidate the key compounds and their mechanisms that
define the aroma profile of fresh jujube fruits. Therefore, this study conducted a …
define the aroma profile of fresh jujube fruits. Therefore, this study conducted a …