Abstract
ABSTRACT 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
