ArticleFood chemistry: X2025
Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments.
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 5 papers.
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Who cites it
5 citing papers in PubMed.
- Multi-Omics Integration to Investigate the Effects of Variety and Origin on Volatile and Non-Volatile Metabolites in Melons.Foods (Basel, Switzerland) · 2026Article
- Comparative metabolomic profiling and bioactivities of essential oils from different organs and geographic origins ofFood chemistry: X · 2026Article
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma ofCurrent research in food science · 2026Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
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9 authors.
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Abstract
Comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry (GC × GC-O-TOF-MS) is valued for its high resolution, sensitivity, and odor identification in complex food aroma analysis. However, few studies have combined it with sensomics to identify aroma-active compounds in oriental melons. Key aroma-active compounds of two oriental melons (LONG4 and ZHCG) were characterized using optimized headspace solid-phase microextraction (HS-SPME) combined with GC × GC-O-TOF-MS and gas chromatography-mass spectrometry (GC-MS), aroma extraction dilution analysis (AEDA), aroma recombination and omission experiments. 124 volatiles and 32 aroma-active compounds were identified by HS-SPME-GC × GC-O-TOF-MS. Of these, 22 with a high flavor dilution factor (FD > 2) were accurately quantified by HS-SPME-GC-MS. Aroma recombination and omission experiments demonstrated that eight compounds were the key odorants contributing to the fruity and sweet aroma of LONG4, while seven compounds were the key odorants contributing to the grassy and cucumber aroma of ZHCG. This study provides support for aroma-oriented quality control and production of oriental melons.
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