ArticleFood chemistry: X2023
Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC-MS and HPLC.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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24 citing papers in PubMed, 40 citations in OpenAlex.
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- Comparative Analysis of Physicochemical Properties and Volatile Profile of Eight Varieties of Green Plums in Sichuan and Yunnan.Foods (Basel, Switzerland) · 2026Article
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- Comparative metabolomics of high-unsaturated fatty acid oils: exploring volatile and nonvolatile metabolite differences in olive, walnut, flaxseed, and camellia oils.Frontiers in nutrition · 2026Article
- Comparative Analysis of Volatile Aroma Compounds, Fatty Acids, and LOX Pathway Gene Expression of TwoJournal of fungi (Basel, Switzerland) · 2025Article
- Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment.Molecules (Basel, Switzerland) · 2025Article
- Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Biochemical and gene expression analyses character volatile compounds, fatty acids, and physiochemical properties ofFood chemistry: X · 2025Article
- Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcriticalFood chemistry: X · 2025Article
- Comprehensive Characterization and Comparison of Aroma Profiles ofFoods (Basel, Switzerland) · 2025Article
- Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors.Food chemistry: X · 2025Article
- Article
- Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics.Food chemistry: X · 2024Article
- Characterization of Seven Species ofFoods (Basel, Switzerland) · 2024Article
- Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation.Food chemistry: X · 2024Article
- Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics.Frontiers in nutrition · 2024Article
- Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural.Food chemistry: X · 2023Article
- Characterization of volatile flavor compounds from fish maw soaked in five different seasonings.Food chemistry: X · 2023Article
- Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS.Food chemistry: X · 2023Article
Corrections and comments
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Authors and funding
9 authors at 6 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil of green plum seed kernel and shell. By principal component analysis, a distinct separation between the seed kernel oil and shell oil was observed. The gallery plot showed that seed kernel oil had more desirable flavor compounds, such as ethyl acetate, 1-pentanol, 2-pentylfuran, and 2-heptanone. However, seed shell oil contained more alkenals with a fatty odor and acetic acid with a pungent odor. The green plum seed oils were rich in oleic acid (>45 g/100 g), linoleic acid (>35 g/100 g), and minor bioactive components, i.e., tocopherol, phytosterol, and squalene. The shell oil had more total tocopherol (95.35 mg/kg) and β-Sitosterol (80.70 %) compared to kernel oil. Therefore, green plum seed oil can be sustainably used as an edible oil.
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