ArticleFoods (Basel, Switzerland)2022
Novel Insight into the Formation of Odour-Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC-MS and E-Nose Analysis.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
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Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Research progress on antitumor effects of sea buckthorn, a traditional Chinese medicine homologous to food and medicine.Frontiers in nutrition · 2024Pooled it
- Bioactive Components and Functional Applications of Sea Buckthorn: A Review.Food science & nutrition · 2026Review
- Unraveling the Dynamic Evolution of Volatile Aroma Compounds in Sea Buckthorn-Grape Composite Fruit Wine During Sequential Yeast-Lactic Acid Bacteria Fermentation.Foods (Basel, Switzerland) · 2026Article
- Integrated Fruit Phenotyping and Electronic-Nose Profiling of FivePlants (Basel, Switzerland) · 2026Article
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis.Food chemistry: X · 2024Article
- Current Research on Flavor Compounds in Fermented Food Products.Foods (Basel, Switzerland) · 2024Article
- Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E-nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma-contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.
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Registered trials
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