ArticleMolecules (Basel, Switzerland)2023
Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- The Versatility of Pomegranate: From Phytochemical Diversity to Antimicrobial and Translational Applications.Microorganisms · 2026Review
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
- Effect of Mechanical Polishing on Rice Flavor: Comparison and Exploration of Key Aroma Characteristics Components.Foods (Basel, Switzerland) · 2026Article
- Characterization of Volatile Profile of Different Kiwifruits (Foods (Basel, Switzerland) · 2026Article
- Salt-induced flavor metamorphosis in plums: A GC-IMS comparative study unraveling cultivar-dependent aroma evolution.Food chemistry: X · 2025Article
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Punicic Acid: A Potential Nutraceutical Compound in Pomegranate Seed Oil and Its Cardiovascular Benefits.Foods (Basel, Switzerland) · 2025Article
- Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Foods (Basel, Switzerland) · 2025Article
- Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley.Foods (Basel, Switzerland) · 2025Article
- Comprehensive analysis of volatile compounds in hybrid sweetgum population and other Liquidambar species by HS-SPME-GC-MS.BMC plant biology · 2025Article
- Characteristic volatile product analysis of moldy cigar wrapper and filler using gas chromatography-ion mobility spectrometry.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2025Article
- Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.Food chemistry: X · 2025Article
- Utilizing Headspace-Gas Chromatography-Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles ofMolecules (Basel, Switzerland) · 2024Article
- Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (Foods (Basel, Switzerland) · 2024Article
- Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, andFood chemistry: X · 2024Article
- Article
- A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.Foods (Basel, Switzerland) · 2024Article
- Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).Frontiers in nutrition · 2024Article
- Pomegranate seeds: a comprehensive review of traditional uses, chemical composition, and pharmacological properties.Frontiers in pharmacology · 2024Review
- Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography-ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistical methods, was used for the analysis. The results showed that 54 compounds were identified from 70 peaks that appeared in the GC-IMS spectrum. Then, the ROAV results showed 17 key volatile components in processing pomegranate seeds, and 7 flavor components with large differential contributions were screened out using statistical methods. These included γ-butyrolactone, (E)-3-penten-2-one (dimer), pentanal, 1-propanethiol, octanal, and ethyl valerate (monomer). It is suggested that lipid oxidation and the Maillard reaction may be the main mechanisms of flavor formation during the processing of pomegranate seeds. Furthermore, this study lays the experimental and theoretical foundations for further research on the development of flavor products from pomegranate seeds.
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