Concepedia

Volatile Compound Stability

Volatile Compound Stability is a chemical stability construct that specifically characterizes the resistance of volatile organic compounds to degradation or transformation under varying environmental or processing conditions within the context of aroma stability research.

102

Publications

3.9K

Citations

441

Authors

177

Institutions

Publications per year

2017–2026

39

Parents

Publications

102

Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

Begoña de Ancos, Elena Ibáñez, Guillermo Reglero et al. · Journal of Agricultural and Food Chemistry · 2000 · 186 citations

, , +17

Stability of selected volatile breath constituents in Tedlar, Kynar and Flexfilm sampling bags

Paweł Mochalski, Julian King, Karl Unterkofler et al. · The Analyst · 2013 · 123 citations

, , +16

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

Tian Peng, Ping Zhan, Honglei Tian et al. · Food Chemistry · 2020 · 106 citations

, , +14

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

Alessandro Genovese, Paola Piombino, Angelita Gambuti et al. · Food Chemistry · 2008 · 104 citations

, , +16

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

Rubén Agregán, José M. Lorenzo, Paulo E. S. Munekata et al. · Food Research International · 2016 · 82 citations

, , +15

1–5 of 102

Authors

441

  1. DB
    David B. Min

    The Ohio State University, United States

    3 publications · 182 citations

    3

    h-index

  2. HU
    Hiroyuki Ukeda

    Kōchi University, Japan

    2 publications · 111 citations

    2

    h-index

  3. TM
    Tomáš Matoušek

    Czech Academy of Sciences, Institute of Analytical Chemistry, Czechia

    2 publications · 40 citations

    2

    h-index

  4. BZ
    Bruno Zanoni

    University of Florence, Italy

    2 publications · 39 citations

    2

    h-index

  5. HU
    Haruhisa Ueda

    Hoshi University, Japan

    2 publications · 37 citations

    2

    h-index

1–5 of 441

Institutions

177

  1. University of Liège

    Liège, Belgium

    2 h-index

    4 publications

    106 citations

  2. Rede de Química e Tecnologia

    Porto, Portugal

    2 h-index

    2 publications

    106 citations

  3. University of Florence

    Florence, Italy

    2 h-index

    13 publications

    255 citations

  4. The Ohio State University

    Columbus, United States

    2 h-index

    7 publications

    486 citations

  5. Universidade Nova de Lisboa

    Lisbon, Portugal

    2 h-index

    2 publications

    106 citations

  6. The University of Queensland

    Brisbane, Australia

    2 h-index

    4 publications

    254 citations

  7. KU Leuven

    Leuven, Belgium

    2 h-index

    8 publications

    152 citations

  8. National Research Council

    Rome, Italy

    2 h-index

    11 publications

    307 citations

1–8 of 177

Venues

  1. Food Chemistry

    9 publications · 420 citations

    9

    h-index

  2. Journal of Agricultural and Food Chemistry

    9 publications · 577 citations

    9

    h-index

  3. LWT

    3 publications · 152 citations

    3

    h-index

  4. Scientific Reports

    3 publications · 81 citations

    3

    h-index

  5. Food Research International

    3 publications · 155 citations

    3

    h-index

1–5