ArticleFoods (Basel, Switzerland)2023
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
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- Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.Ultrasonics sonochemistry · 2024Article
- Evaluation of Dynamic Changes of Volatile Organic Components for Fishmeal during Storage by HS-SPME-GC-MS with PLS-DA.Foods (Basel, Switzerland) · 2024Article
- An Evaluation of the Impact ofMolecules (Basel, Switzerland) · 2024Article
- Insights into metabolic characteristics and biological activity changes in Zangju (Food chemistry: X · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
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8 authors.
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Abstract
Headspace gas chromatography-ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1-immature, S2-commercially mature, and S3-fully mature). The results showed that 68 kinds of volatile flavor substances were identified in all green plum samples. The types and contents of such volatile substances experienced a V-shaped trend with an increasing degree of green plum maturity. During the S1 and S2 stages, aldehydes, ketones, and a small amount of alcohols were the main volatile flavor substances in the green plum samples. During the S3 stage, esters and alcohols were the most important volatile flavor components in the green plum pulp samples, followed by terpenes and ketones. YS had the most types and highest contents of volatile flavor substances in three stages, followed by GC and DZ. By using the PLS-DA method, this study revealed the differences in flavor of the different varieties of green plums at different maturity stages, and it identified eight common characteristic volatile flavor substances, such as ethyl acetate, 3-methylbutan-1-ol, and 2-propanone, produced by the different green plum samples during the ripening process, as well as the characteristic flavor substances of green plums at each maturity stage (S1-S3).
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