ArticleFoods (Basel, Switzerland)2024
Quality Characteristics and Flavor Analysis of Five Mulberry Varieties.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Comparative Biochemical and Aroma Profiling of Three Dried Chinese Mulberry (International journal of molecular sciences · 2026Article
- Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing.Food chemistry: X · 2026Article
- Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.Food chemistry: X · 2025Article
- Physicochemical Properties and Aroma Profiles of Golden Mulberry Fruits at Different Harvesting Stages.Molecules (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
For a deeper understanding of the characteristics exhibited by several novel mulberry varieties, the quality attributes and flavor components of five mulberry varieties (Zhongsang 5801, 2000-3, Jialing 40, Yuesang 10, and White Shahtoot Mulberry) were analyzed and compared. Zhongsang 5801 displayed the highest total phenol and flavone levels. Fructose and glucose were the primary sugars identified in the mulberries, with 2000-3 exhibiting the highest fructose content (39.66 ± 11.31 g/kg), whereas Zhongsang 5801 had the highest glucose content (26.19 ± 6.29 g/kg). The key organic acids found in the five mulberry varieties were oxalic acid, tartaric acid, and malic acid. Of them, 2000-3 had the highest malic acid content (0.66 ± 0.02 g/kg). Furthermore, 21 amino acids and 66 volatile components were detected in the five mulberry varieties. The study findings offer valuable insights for assessing, processing, and utilizing different mulberry varieties.
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