Cargando…

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

‘Hongyang’ kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years. In this study, the internal quality and aroma of this kiwifruit during ripening were investigated by means of gas chromatography-mass spectrometry (GC-MS) and electronic nose (...

Descripción completa

Detalles Bibliográficos
Autores principales:	Du, Dongdong, Xu, Min, Wang, Jun, Gu, Shuang, Zhu, Luyi, Hong, Xuezhen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2019
Materias:	Chemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065992/ https://www.ncbi.nlm.nih.gov/pubmed/35521344 http://dx.doi.org/10.1039/c9ra03506k

Ejemplares similares

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics
por: Du, Dongdong, et al.
Publicado: (2019)

Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening
por: Chen, Yi, et al.
Publicado: (2023)

E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit
por: Xin, Rui, et al.
Publicado: (2018)

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
por: Liu, Huan, et al.
Publicado: (2021)

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis
por: Junxing, LI, et al.
Publicado: (2022)

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
por: Cao, Yuxi, et al.
Publicado: (2020)

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
por: Chen, Jiahui, et al.
Publicado: (2023)

Biological analysis on extractives of bayberry fresh flesh by GC–MS
por: Ge, Shengbo, et al.
Publicado: (2018)

Interaction of AcMADS68 with transcription factors regulates anthocyanin biosynthesis in red-fleshed kiwifruit
por: Liu, Yanfei, et al.
Publicado: (2022)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
por: Wu, Junhai, et al.
Publicado: (2023)

Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices
por: Du, Xiaofen, et al.
Publicado: (2022)

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis
por: He, Chang, et al.
Publicado: (2022)

Antioxidant, Antiglaucoma, Anticholinergic, and Antidiabetic Effects of Kiwifruit (Actinidia deliciosa) Oil: Metabolite Profile Analysis Using LC-HR/MS, GC/MS and GC-FID
por: Ozden, Eda Mehtap, et al.
Publicado: (2023)

Chitosan Augments Tetramycin against Soft Rot in Kiwifruit and Enhances Its Improvement for Kiwifruit Growth, Quality and Aroma
por: Wang, Qiuping, et al.
Publicado: (2021)

Light- and Temperature-Induced Expression of an R2R3-MYB Gene Regulates Anthocyanin Biosynthesis in Red-Fleshed Kiwifruit
por: Yu, Min, et al.
Publicado: (2019)

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
por: Rocha, Sílvia M., et al.
Publicado: (2022)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation
por: Liu, Ruojin, et al.
Publicado: (2022)

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
por: Lan, Tian, et al.
Publicado: (2021)

Integrative Analysis of Metabolome and Transcriptome Reveals the Mechanism of Color Formation in Yellow-Fleshed Kiwifruit
por: Xiong, Yun, et al.
Publicado: (2023)

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model
por: Niu, Yunwei, et al.
Publicado: (2020)

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA
por: Chen, Dong, et al.
Publicado: (2021)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
por: Zhang, Zewei, et al.
Publicado: (2022)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS
por: Liu, Jiani, et al.
Publicado: (2023)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
por: Kliks, Jarosław, et al.
Publicado: (2022)

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
por: Capozzi, Vittorio, et al.
Publicado: (2020)

Vascular functioning and the water balance of ripening kiwifruit (Actinidia chinensis) berries
por: Clearwater, Michael J., et al.
Publicado: (2012)

Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose
por: Zhang, Ning, et al.
Publicado: (2016)

Origin identification of Chinese Maca using electronic nose coupled with GC-MS
por: Li, Aimin, et al.
Publicado: (2019)

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
por: Rong, Yuting, et al.
Publicado: (2023)

Comparative transcriptomic and plastid development analysis sheds light on the differential carotenoid accumulation in kiwifruit flesh
por: Bhargava, Nitisha, et al.
Publicado: (2023)

Gastroprotective Effects of Spirulina platensis, Golden Kiwifruit Flesh, and Golden Kiwifruit Peel Extracts Individually or in Combination against Indomethacin-Induced Gastric Ulcer in Rats
por: Aleid, Ibrahim S., et al.
Publicado: (2021)

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)
por: Ikram, Muhammad Maulana Malikul, et al.
Publicado: (2020)

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
por: Chen, Erbao, et al.
Publicado: (2020)

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS
por: Chen, Erbao, et al.
Publicado: (2022)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ca2tktac96e39cgfanpob0t9jm