Abstract :
[en] Fruits and vegetables contain a large number of volatile compounds, which
constitute their unique odor and contribute to their flavor. However, there
are only a few key aroma compounds that contribute to the special aroma.
How to screen and identify key aroma compounds from many non-contributing and low-contributing compounds has always been the focus and
difficulty of the research on the flavor quality of fruits and vegetables.
However, it could be better solved via molecular sensory science technology.
This review summarizes the application of molecular sensory science technology in fruits and vegetables flavor in recent years, and elaborates the
analysis methods related to molecular sensory science, such as sensory
evaluation, GC×GC-MS,GC-IMS, GC-O, OAV, omission test and recombination
experiment. And some problems existing in current molecular sensory
science technology are discussed and prospected.
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