Article (Scientific journals)
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science
Gou, Min; Bi, Jinfeng; Chen, Qinqin et al.
2023In Food Reviews International, 39 (6), p. 3066-3079
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Keywords :
fruit; aroma; flavor; Molecular sensory science; sensory evaluation
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.
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 :
National Natural Science Foundation of China (No.31801564)
Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2020-IFST-04)
Central Public-interest Scientific Institution Basal Research Fund (No. S2020JBKY-17)
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