ArticleFood chemistry: X2026
Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of 'Cuixiang' kiwifruit.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening.Food chemistry: X · 2026Article
- Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties.Food chemistry: X · 2026Article
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7 authors.
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Abstract
The evolution of sensory qualities, volatile and non-volatile metabolites of 'Cuixiang' kiwifruit during post-ripening were analyzed. Both human and intelligent sensory evaluation revealed that at 20 ± 1 °C and 90 % relative humidity, the color, taste, texture and aroma of 'Cuixiang' peaked at 11 d of post-ripening, signifying its best consumption window period. Volatile metabolomic indicated that the loss of greenness odour persisted throughout the post-ripening period, manifesting as a sharp decline in isobutyl isovalerate, 2,6-dimethyl-5-heptenal,
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