ArticleFrontiers in nutrition2022
Variations in volatile flavour compounds in
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Article
- Comparative analysis of different cooking methods on the flavor quality ofFood chemistry: X · 2026Article
- Polysaccharide-driven gut microbial metabolism in neurodegenerative brain diseases: from SCFAs and tryptophan catabolites to neuroinflammatory regulation.Metabolic brain disease · 2026Review
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Effects of drying methods on the functional components and volatile organic compounds of Atractylodes chinensis.BMC plant biology · 2026Article
- Storage temperature and quality dynamics of sun-aged red date vinegar beverage.Frontiers in nutrition · 2026Article
- UPLC-ESI-QTRAP-MS/MS identification and antioxidant activity of hawthorn with different infestation levels.BMC chemistry · 2025Article
- Influence ofFoods (Basel, Switzerland) · 2025Article
- Hematopoietic effects of Fufang E'jiao Jiang revealed by microbiome, metabolome and transcriptome analyses: a multi-omics strategy.Frontiers in immunology · 2025Article
- Translatomics reveals the role of dietary calcium addition in regulating muscle fat deposition in pigs.Scientific reports · 2024Article
- Comparative study onFood chemistry: X · 2023Article
- Adherence to the EAT-Lancet sustainable reference diet and cardiometabolic risk profile: cross-sectional results from the ELSA-Brasil cohort study.European journal of nutrition · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Methods: Herein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). Results: A total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. The results of grey relational analysis (GRA) showed that 25 volatile compounds were closely related to odour ( Discussion: This study not only achieves the objectification of odour evaluation during food processing, but also verifies the applicability and similarity of the E-nose and HS-GC-MS.
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