Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS

Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS

IntroductionThe ‘Fengtangli’ plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in ‘Fengtangli’ plum.MethodsThe flavor compounds of both ‘Fengtangli’ and ‘Siyueli’ plums were...

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Bibliographic Details
Main Authors: Xianfeng Hu, Deyan Li, Yi Ding, Yubo Zhang, Chunguang Ren
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-01-01
Series:Frontiers in Nutrition
Subjects:
characteristic flavor compounds
‘Fengtangli’ plum
flavor omics
germplasm resources
‘Siyueli’ plum
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1536954/full
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