ArticleFood chemistry: X2023
Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural.
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 8 papers, 1 of them a synthesis that pooled it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Systematic Review of Naturally Derived Substances That Act as Inhibitors of the Nicotine Metabolizing Enzyme Cytochrome P450 2A6.International journal of molecular sciences · 2024Pooled it
- Molecular Atlas of Key Food Odorants Reveals Mixture-Level Organization and Enables Generative Aroma Design.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Main characteristic metabolites with xanthine oxidase inhibitory activities from YunnanFood chemistry: X · 2026Article
- Article
- Authentic Aroma and Compound-Specific Isotope Ratios (Molecules (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Effect of cooking methods on volatile compounds and texture properties in maize porridge.Food chemistry: X · 2024Article
- Quality Evaluation ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targeted metabolomics strategy was developed using liquid-liquid extraction, an in-house standard database, and GC-MS/MS analysis. The database consisted of key food odorants (KFOs), artificial flavor compounds (AFCs) and volatiles. A total of 131 flavor compounds were accurately identified in Medallion® 'FL 16.30-128' strawberry. Importantly, ethyl vanillin was identified for the first time in natural food. Multiple techniques, including GC-MS, GC-MS/MS and UPLC-MS/MS were applied to ensure the identification. The ethyl vanillin in the Medallion® samples were determined in a range of concentrations from 0.070 ± 0.0006 µg/kg to 0.1372 ± 0.0014 µg/kg by using stable isotope dilution analysis. The identification of ethyl vanillin in strawberry implys the future commercial use a natural flavor compound and the potential to identify genes and proteins associated with its biosynthesis.
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