Concepedia

Flavor Compound Profiling

Flavor Compound Profiling is an analytical framework used in microbial strain selection that identifies and quantifies the specific volatile and non-volatile metabolites produced by microorganisms to characterize their sensory impact on fermented products.

1.1K

Publications

53.5K

Citations

4.8K

Authors

987

Institutions

Publications per year

2017–2026

642

Parents

Publications

1.1K

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

, , +16

Cooked rice aroma and 2-acetyl-1-pyrroline

Ron G. Buttery, Louisa C. Ling, Bienvenido O. Juliano et al. · Journal of Agricultural and Food Chemistry · 1983 · 482 citations

, , +13

VOLATILE FATTY ACID AND ALCOHOL DETERMINATION IN DIGESTIVE CONTENTS, SILAGE JUICES, BACTERIAL CULTURES AND ANAEROBIC FERMENTOR CONTENTS

J.P. Jouany · Sciences des Aliments · 1982 · 393 citations

, , +12

Quantitative and sensory studies on tomato paste volatiles

Ron G. Buttery, Roy Teranishi, Louisa C. Ling et al. · Journal of Agricultural and Food Chemistry · 1990 · 342 citations

, , +15

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations

, , +15

1–5 of 1.1K

Authors

4.8K

  1. CW
    Chongde Wu

    Sichuan University, China

    16 publications · 1.2K citations

    15

    h-index

  2. RG
    Ron G. Buttery

    Western Regional Research Center, United States

    16 publications · 2.1K citations

    14

    h-index

  3. RZ
    Rongqing Zhou

    Sichuan University, China

    14 publications · 1.1K citations

    13

    h-index

  4. YX
    Yan Xu

    Jiangnan University, China

    15 publications · 800 citations

    13

    h-index

  5. JH
    Jun Huang

    Sichuan University, China

    12 publications · 827 citations

    12

    h-index

1–5 of 4.8K

Institutions

987

  1. Jiangnan University

    Wuxi, China

    33 h-index

    215 publications

    12.8K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    27 h-index

    162 publications

    10.1K citations

  3. Sichuan University

    Chengdu, China

    27 h-index

    193 publications

    10.8K citations

  4. Beijing Technology and Business University

    Beijing, China

    26 h-index

    150 publications

    8.2K citations

  5. Ministry of Agriculture and Rural Affairs

    Beijing, China

    25 h-index

    199 publications

    13.6K citations

  6. China Agricultural University

    Beijing, China

    18 h-index

    82 publications

    6.8K citations

  7. Dalian Polytechnic University

    Dalian, China

    15 h-index

    120 publications

    7.2K citations

  8. Chinese Academy of Fishery Sciences

    Beijing, China

    14 h-index

    101 publications

    8.4K citations

1–8 of 987

Venues

  1. Journal of Agricultural and Food Chemistry

    172 publications · 10.8K citations

    60

    h-index

  2. Food Chemistry

    108 publications · 6.9K citations

    51

    h-index

  3. Food Research International

    93 publications · 5.9K citations

    47

    h-index

  4. LWT

    66 publications · 3K citations

    36

    h-index

  5. Foods

    41 publications · 1.2K citations

    24

    h-index

1–5