ArticleFoods (Basel, Switzerland)2025
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries.
Article in Foods (Basel, Switzerland), 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.
- Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support.Foods (Basel, Switzerland) · 2026Review
- Bioactive spectrum of goji berries (Food chemistry: X · 2026Review
- Untargeted Metabolomics Reveals Region-Specific Metabolic Signatures and Discriminative Markers in Goji Berry (Metabolites · 2026Article
- Identification of the key aroma-active compounds in wolfberry (Food chemistry: X · 2025Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Red goji berries, reputed worldwide as "superfruit", are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (
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