ArticleFood chemistry: X2024
Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 10 citations in OpenAlex.
- Comparison of Fruit Texture and Storage Quality of Four Apple Varieties.Foods (Basel, Switzerland) · 2024Article
- Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables.Frontiers in nutrition · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage. Sweetness and sourness, determined especially by sucrose and citric acid content, were identified as the key sensory factors in flavor establishment during ripening, but not in flavor deterioration during storage. Postharvest flavor deterioration is mainly attributed to the reduction of retronasal aroma and the development of off-flavor. Furthermore, sugars, acids and volatile compounds were analyzed. Among the 101 detected volatile compounds, 10 changed significantly during the ripening process. The concentrations of 15 volatile components decreased during late postharvest storage, among which
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