ArticleFoods (Basel, Switzerland)2023
Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics.
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 11 papers.
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Who cites it
11 citing papers in PubMed.
- Fruit Quality Assessments of Six Sweet Cherry Cultivars Grown in the Arid Northwest China.Foods (Basel, Switzerland) · 2026Article
- Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of quality characteristics and flavor compounds in caged and cage-free eggs based on untargeted flavoromics.Food chemistry: X · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Stage-Specific Lipidomes ofInternational journal of molecular sciences · 2025Article
- Fingerprinting of Peach During the Ripening Process Using an Analytical Platform with Spectrometric and Volatilome-Based Chromatographic Techniques.Journal of agricultural and food chemistry · 2025Article
- Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process ofFood chemistry: X · 2025Article
- Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC-TOF-MS.Foods (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis.Foods (Basel, Switzerland) · 2024Article
- Study on the Effect of Different Concentrations of SOFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
It is essential to seek the critical aroma compounds to identify the origins of peach as well as provide a guidance for quality evaluation. In this study, the peach was characterized by HS-SPME/GC-MS. Subsequently, the odor activity value (OAV) was calculated to specify the primary aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the potentially critical aroma on the basis of
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Registered trials
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