ArticleFrontiers in nutrition2025
Characteristic of volatile flavor compounds in 'Fengtangli' plum (
Article in Frontiers in nutrition, 2025. 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.
- Comprehensive metabolite profiling in fruits of differentFood chemistry: X · 2026Article
- Article
- An integrative multi-omics investigation into the influence of forage type on the volatile flavor profile of Ujumqin sheep mutton.Frontiers in veterinary science · 2026Article
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Integrated Multi-Omics Approaches Provide Novel Insights into the Mechanisms Underlying Signature Flavor Development in Mulberry Fruits.Foods (Basel, Switzerland) · 2025Article
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5 authors.
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Abstract
Introduction: The 'Fengtangli' plum ( Methods: The flavor compounds of both 'Fengtangli' and 'Siyueli' plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS). Results: The results revealed the presence of 495 volatile flavor compounds in 'Fengtangli' plum and 466 in 'Siyueli' plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in 'Fengtangli' plum were significantly elevated compared to those detected in 'Siyueli' plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in 'Fengtangli' plum relative to those of 'Siyueli' plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; ( Discussion: The research results may provide a theoretical reference for the development and application of 'Fengtangli' plum and the study of the synthesis mechanism of characteristic flavor compounds.
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