Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

文献类型： 外文期刊

第一作者： Gou, Min

作者： Gou, Min;Bi, Jinfeng;Chen, Qinqin;Wu, Xinye;Qiao, Yening;Gou, Min;Fauconnier, Marie-Laure;Qiao, Yening

作者机构：

关键词： Flavor; molecular sensory science; sensory evaluation; GCxGC-MS; GC-IMS; GC-O

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.478； 五年影响因子：6.178 ）

ISSN： 8755-9129

年卷期：

页码：

收录情况： SCI

摘要： Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contribute to the special aroma. How to screen and identify key aroma compounds from many non-contributing and low-contributing compounds has always been the focus and difficulty of the research on the flavor quality of fruits and vegetables. However, it could be better solved via molecular sensory science technology. This review summarizes the application of molecular sensory science technology in fruits and vegetables flavor in recent years, and elaborates the analysis methods related to molecular sensory science, such as sensory evaluation, GCxGC-MS,GC-IMS, GC-O, OAV, omission test and recombination experiment. And some problems existing in current molecular sensory science technology are discussed and prospected.

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