Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

[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 :

Issue :

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.

Available on ORBi :

since 20 December 2021

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