Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 239 citations

Agriculture, Food Science, Food Analysis +13

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Cong Li, Sam Al‐Dalali, Zhouping Wang et al. · Food Chemistry · 2022 · 181 citations

Agriculture, Animal Sciences, Food Science +16

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

Dandan Zhao, Jun Hu, Wenxuan Chen · Food Chemistry · 2021 · 146 citations

Agriculture, Biotechnology, Food Science +14

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Jianan Chen, Yuying Zhang, Xu-Hui Huang et al. · Food Chemistry · 2023 · 133 citations

Agriculture, Biochemistry, Food Science +16

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu, Teng Hui, Xiaochun Zheng et al. · Food Chemistry · 2021 · 126 citations

Agriculture, Biochemistry, Food Science +16