ArticleFood chemistry: X2025
Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Deciphering Flavor Signatures of Early-Maturing Table Grapes: A Synergistic Multi-Sensor Approach Using E-Nose, GC-MS, and GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
- Comprehensive chemical profiling of a Botanical-Infused Chinese Fortified Wine (Guogong) via UHPLC-Q-exactive orbitrap MS and HS-GC-IMS.Food chemistry: X · 2026Article
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
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Authors and funding
7 authors.
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Abstract
Farfarae flos is valued for its nutritional and medicinal benefits. This study used headspace gas chromatography-ion mobility spectrometry to investigate the volatile compounds in various colors of Farfarae flos, including green (G), yellow to white (YW), purplish red to red (PR), and deep purplish red to red (DPR). A total of 92 signal peaks representing 68 identified compounds, which are mainly composed of aldehydes, alcohols, and ketones. The fingerprints showed that the types of volatile compounds in different colors of Farfarae flos were the same, but the contents were different. The PCA further confirmed the clear segregation among the four color categories. The content of volatile compounds is a key determinant of the flavor expressed by flower buds. In this study, the differential flavor compounds of various colors within the Farfarae flos were identified, providing a reference for the selection and breeding of Farfarae flos varieties with desirable flavor qualities.
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