ArticleFood chemistry: X2023
Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Article
- Effects of Rootstock and Exogenous Plant Growth Regulators on Volatile Aroma Profiles and Terpenoid-Mediated Defense in Table Grape Fruit.Life (Basel, Switzerland) · 2026Article
- Comparison of volatile organic compounds in different parts ofFrontiers in nutrition · 2026Article
- Taste and odor metabolomics ofFrontiers in nutrition · 2026Article
- A combined study based on electronic tongue and untargeted metabolomics to reveal taste and metabolite profiles of different varieties wampee (Food chemistry: X · 2026Article
- Rhizosphere microbiota mediated by sulfur fertilizer regulates flavor quality in peppers (Capsicum annuum L.).Protoplasma · 2026Article
- Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025Article
- Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Comparative Phytochemical Analysis ofMolecules (Basel, Switzerland) · 2025Article
- Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages.Food chemistry: X · 2025Article
- The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Foods (Basel, Switzerland) · 2025Article
- Anti-Inflammatory Potential of Wampee (Foods (Basel, Switzerland) · 2025Article
- Preparation ofInternational journal of food science · 2025Article
- Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China.Food chemistry: X · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Metabolomic profiles and differential metabolites of volatile components inFood chemistry: X · 2024Article
- An Analysis of Capsaicin, Dihydrocapsaicin, Vitamin C and Flavones in Different Tissues during the Development of Ornamental Pepper.Plants (Basel, Switzerland) · 2024Article
- Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis.Frontiers in nutrition · 2024Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive analysis of the aroma and taste profiles of different parts from the wampee fruit was conducted. The aroma profile was analyzed by E-nose, and 67 volatile components were identified through HS-SPME-GC-MS. Among them, 11 were considered as crucial compounds. Additionally, 42 volatile components were identified by HS-GC-IMS, with 22 compounds showing a variable importance in projection scores greater than 1.0. Moreover, the taste profile and representative compounds were analyzed by E-tongue and HPLC, and 12 compounds were considered as important taste contributors based on taste activity value. These findings shed light on the various compounds responsible for the unique aroma and taste of the wampee fruit, providing theoretical foundation for exploring ways for its comprehensive utilization and development.
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