Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Introduction: The 'Fengtangli' plum ( Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in 'Fengtangli' plum.
Methods: The flavor compounds of both 'Fengtangli' and 'Siyueli' plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS).
Results: The results revealed the presence of 495 volatile flavor compounds in 'Fengtangli' plum and 466 in 'Siyueli' plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in 'Fengtangli' plum were significantly elevated compared to those detected in 'Siyueli' plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in 'Fengtangli' plum relative to those of 'Siyueli' plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; ()-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in 'Fengtangli' plum.
Discussion: The research results may provide a theoretical reference for the development and application of 'Fengtangli' plum and the study of the synthesis mechanism of characteristic flavor compounds.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11821493 | PMC |
| http://dx.doi.org/10.3389/fnut.2025.1536954 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Floral development and phenolic compounds production in Agastache rugosa through light regulation.
Planta
September 2025
Smart Farm Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon, 25451, Republic of Korea.
The regulation of photoperiod and light intensity significantly affected Agastache rugosa by enhancing growth, modifying flowering dynamics, and promoting the accumulation of key phenolic compounds. Agastache rugosa is a medicinal and aromatic plant valued for its bioactive compounds, which contribute to its application in the flavoring, perfume, and food industries. However, variability in the composition of the bioactive compounds poses challenges for its commercial utilization.
View Article and Find Full Text PDFAntifungal action of β-pinene derivatives containing quaternary ammonium scaffold against Rhizoctonia solani with damaging cell membranes and affecting energy metabolism.
Pestic Biochem Physiol
November 2025
College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration; Jiangxi Provincial Key Laboratory of Improved Variety Breeding and Efficient Utilization of Native Tree Species and College of Agronomy, Key Laboratory of Crop Ph
Rhizoctonia solani (R. solani) is a phytopathogen that extensively affects crops, leading to plant diseases and reducing crop yields, which jeopardizes food security. β-pinene is a major component of turpentine oil and serves as a lead compound for developing new fungicides.
View Article and Find Full Text PDFStudy of the interaction mechanism of aroma components in Baijiu and associated brain response microstates.
Food Chem
September 2025
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
The complex aroma of Baijiu is influenced by the interactions of various flavor compounds. This study employed molecular dynamics simulations and headspace solid-phase microextraction to both simulate and validate the interaction mechanisms between two key aroma compounds in Baijiu: ethyl caprylate and ethyl acetate. The findings indicate that a reduction in electrostatic interactions and van der Waals forces enhances the volatility of these compounds within Baijiu.
View Article and Find Full Text PDFEffects of fermented feed on lipid composition and flavor of pasteurized egg yolks: A promising approach for flavor-enhanced liquid duck eggs.
Food Chem
September 2025
State Key Laboratory for Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 3
This study investigated the effect of fermented feed on the lipid composition and volatile flavor compounds of pasteurized duck egg yolks using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and lipidomics. Fermented feed significantly reduced off-odor intensity of egg yolks, as confirmed by sensory evaluation, compared to the control group. Ninety-four volatile compounds were identified, with thirty-two showing significant differences between the two groups (p < 0.
View Article and Find Full Text PDFLipidomics in chicken meat flavor chemistry: Current understanding, integrated omics approaches, and future perspectives.
Poult Sci
August 2025
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China. Electronic address:
Chicken meat flavor is a significant factor in consumer preferences and purchasing behaviors, including taste, aroma, and texture, directly impacting perceived chicken meat quality. The formation of chicken meat flavor is predominantly regulated by various biochemical processes such as lipid oxidation, Maillard reaction, and thiamine degradation. The lipids significantly impact the flavor of chicken meat.
View Article and Find Full Text PDF