ReviewMetabolomics : Official journal of the Metabolomic Society2019
Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products.
Review in Metabolomics : Official journal of the Metabolomic Society, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 65 papers.
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Who cites it
65 citing papers in PubMed.
- Milk-based multi-omics reveals distinct quality signatures associated with Astragalus polysaccharide supplementation in late lactation goats.Food chemistry: X · 2026Article
- Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- Effect of Thermal and Freeze-Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum).Journal of food science · 2026Article
- Beyond Aroma: Analytical Challenges, Metabolism and Biological Significance of Volatile Sulfur Compounds in Tomato Plants.International journal of molecular sciences · 2026Review
- Comprehensive multi-omics analysis of Mengding bud yellow tea in the intangible cultural heritage: insights into taste formation.NPJ science of food · 2026Article
- Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry.Journal of food science · 2026Article
- Investigation and Rapid Determination of Storage-Induced Multidimensional Quality Deterioration of Wenyujin Rhizoma Concisum.Foods (Basel, Switzerland) · 2026Article
- Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Multiomics Integration Reveals Rearing System-Induced Variations in Volatile Organic Compounds, Metabolites, and Meat Quality of Lueyang Black-Bone Chickens.Journal of agricultural and food chemistry · 2025Article
- Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities.Journal of agricultural and food chemistry · 2025Review
- Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process ofFood chemistry: X · 2025Article
- Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods.Foods (Basel, Switzerland) · 2025Review
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Article
- Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry.Journal of food science · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Integrative geno-metabolomics of tenasserim turmeric (Computational and structural biotechnology journal · 2025Article
5 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundWhen foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. AIM OF REVIEW: To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. KEY SCIENTIFIC CONCEPTS OF REVIEW: This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.
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