Concepedia

Aroma Compound Selection

Aroma Compound Selection is a targeted screening process in cultivar development that identifies and prioritizes specific volatile organic compounds responsible for desirable olfactory attributes in plant varieties, distinguishing it from broader phytochemical analysis by focusing exclusively on scent-related metabolites with sensory and commercial significance.

85

Publications

3.8K

Citations

328

Authors

112

Institutions

Publications per year

2017–2026

35

Parents

Publications

85

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Richard Evans Schultes · Economic Botany · 1987 · 270 citations

, , +11

Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds

Konstantinos A. Aliferis, Petros Α. Tarantilis, Paschalis C. Harizanis et al. · Food Chemistry · 2010 · 153 citations

, , +17

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

Xueli Liao, Jingna Yan, Bei Wang et al. · Food Research International · 2020 · 118 citations

, , +17

Common fragrance and flavor materials. Preparation, properties and uses

B.D. Baigrie · Food Chemistry · 1986 · 118 citations

, , +11

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

Wei Dong, Ruonan Guo, Miao Liu et al. · Food Research International · 2019 · 109 citations

, , +14

1–5 of 85

Authors

328

  1. HS
    Huanlu Song

    Beijing Technology and Business University, China

    4 publications · 258 citations

    4

    h-index

  2. LW
    Lijin Wang

    Beijing Technology and Business University, China

    3 publications · 183 citations

    3

    h-index

  3. WG
    Werner Grosch

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    3 publications · 110 citations

    3

    h-index

  4. CF
    Claudio Fuganti

    Politecnico di Milano, Italy

    2 publications · 54 citations

    2

    h-index

  5. YL
    Ye Liu

    Beijing Technology and Business University, China

    2 publications · 142 citations

    2

    h-index

1–5 of 328

Institutions

112

  1. Beijing Technology and Business University

    Beijing, China

    9 h-index

    40 publications

    2.7K citations

  2. Chinese Academy of Agricultural Sciences

    Beijing, China

    5 h-index

    13 publications

    752 citations

  3. Jiangnan University

    Wuxi, China

    4 h-index

    20 publications

    964 citations

  4. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    8 publications

    484 citations

  5. Tea Research Institute

    Hangzhou, China

    4 h-index

    15 publications

    814 citations

  6. Chinese Academy of Forestry

    Beijing, China

    3 h-index

    7 publications

    262 citations

  7. Instituto Tecnológico de Tepic

    Tepic, Mexico

    2 h-index

    7 publications

    522 citations

  8. Anhui Agricultural University

    Hefei, China

    2 h-index

    2 publications

    142 citations

1–8 of 112

Venues

  1. Food Chemistry

    17 publications · 1.2K citations

    16

    h-index

  2. Food Research International

    5 publications · 323 citations

    5

    h-index

  3. LWT

    4 publications · 206 citations

    4

    h-index

  4. Industrial Crops and Products

    3 publications · 57 citations

    3

    h-index

  5. Planta Medica

    2 publications · 102 citations

    2

    h-index

1–5