ArticleFood chemistry: X2022
Assessment of the 'taro-like' aroma of pumpkin fruit (
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Machine-learning-assisted screening of key flavor compounds in pumpkins.Journal of the science of food and agriculture · 2026Article
- Effect of different cooking methods on the sensory, nutritional, and flavor profiles of threeFood chemistry: X · 2026Article
- Exogenous γ-aminobutyric acid promotes 2-acetyl-1-pyrroline biosynthesis by enriching glutamate and optimizing its metabolic flux in pumpkin.Frontiers in plant science · 2026Article
- Sustainable and green extraction of citrus peel essential oil using intermittent solvent-free microwave technology.Bioresources and bioprocessing · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Changes in key volatile components associated with leaf quality ofFood chemistry: X · 2025Article
- Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.Food chemistry: X · 2025Article
- Unraveling the Impacts of Germination on the Volatile and Fatty Acid Profile of Intermediate Wheatgrass (Molecules (Basel, Switzerland) · 2024Article
- Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose.Food chemistry: X · 2024Article
- A fresh-cut papaya freshness prediction model based on partial least squares regression and support vector machine regression.Heliyon · 2024Article
- Comparative study onFood chemistry: X · 2023Article
- Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage.Life (Basel, Switzerland) · 2023Article
- Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the 'taro-like' aroma in pumpkin leaves.Frontiers in plant science · 2023Article
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Authors and funding
10 authors.
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Abstract
'Taro-like' aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC-MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without 'taro-like' aroma. According to the analysis of differential volatile compounds obtained from GC-MS and the GC-O analysis of the sample with 'taro-like' aroma, we found that 2-acetyl-1-pyrroline representing the 'taro' odor was only identified in the sample with 'taro-like' aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and 'taro-like' aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
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