[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.
Disciplines :
Chemistry Food science
Author, co-author :
Gou, Min
Bi, Jinfeng
Chen, Qinqin
Wu, Xinye
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Qioa, Yening
Language :
English
Title :
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science
Publication date :
2023
Journal title :
Food Reviews International
ISSN :
8755-9129
eISSN :
1525-6103
Publisher :
Marcel Dekker, New York, United States - New York
Volume :
39
Issue :
6
Pages :
3066-3079
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
NSCF - National Natural Science Foundation of China CAAS - Chinese Academy of Agricultural Sciences
Funding text :
The funding support of National Natural Science Foundation of China (No.31801564), the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2020-IFST-04) and Central Publicinterest Scientific Institution Basal Research Fund (No. S2020JBKY-17) are greatly appreciated by the authors.
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
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