ArticleMolecules (Basel, Switzerland)2019
Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
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- Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry.Food science and biotechnology · 2025Article
- Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds betweenFrontiers in plant science · 2025Article
- A matrix-centered view of mass spectrometry platform innovation for volatilome research.Frontiers in molecular biosciences · 2024Review
- Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2023Article
- Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS.Molecules (Basel, Switzerland) · 2023Article
- Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas.Foods (Basel, Switzerland) · 2023Article
- Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS.Foods (Basel, Switzerland) · 2022Article
- Characterization of aroma-active compounds inJournal of food science and technology · 2022Article
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- Chromatographic-Based Platforms as New Avenues for Scientific Progress and Sustainability.Molecules (Basel, Switzerland) · 2022Review
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- Pear genetics: Recent advances, new prospects, and a roadmap for the future.Horticulture research · 2022Article
- Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC.Frontiers in chemistry · 2022Review
- Branched-Chain Volatiles in Fruit: A Molecular Perspective.Frontiers in plant science · 2021Review
- The Impact of Plant-Based Coatings in "ROCHA" Pear Preservation during Cold Storage: A Metabolomic Approach.Foods (Basel, Switzerland) · 2020Article
- The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat.Foods (Basel, Switzerland) · 2020Article
- Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.