Combining volatilomics and untargeted metabolomics revealed the important role of sinigrin in flavor development of Zhacai
Zhacai is a traditional Chinese pickled vegetable. Research has yet to explore the potential role of inherent glucosinolates in the flavor formation of Zhacai. This study employed volatilomics and untargeted metabolomics to investigate the effect of sinigrin on Zhacai flavor. The results confirmed t...
Saved in:
| Main Authors: | Wenfeng Li, Fangtian Bao, Yimeng Wang, Chan Liang, Wanjie Zhang, Jian Ming |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007825 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Adaptation of the method for identification and quantification of sinigrin in mustard seeds
by: N. V. Alpatova, et al.
Published: (2023-02-01) -
Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice
by: Yao Zhao, et al.
Published: (2024-11-01) -
Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
by: YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang
Published: (2024-11-01) -
Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life
by: Yining Dong, et al.
Published: (2024-12-01) -
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
by: Ziqi Shang, et al.
Published: (2025-06-01)