Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation

Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation

Volatile metabolomics was used to analyze volatile organic compounds in celery (Apium graveolens L. cv. Dayehuang) leaves and petioles under ultraviolet (UV) radiation. Results indicated that celery encompassed 328 terpenes, 299 esters, 178 heterocyclic compounds, and 166 ketones. The additional UV...

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Hlavní autoři: Zhengnan Yan, Zhixin Li, Haokai Wang, Haijie Dou, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin
Médium: Článek
Jazyk:English
Vydáno: Elsevier 2025-01-01
Edice:Food Chemistry: X
Témata:
Ultraviolet radiation
Volatile organic compounds
Relative odor activity value
Flavor
GC–MS
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157525000598

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http://www.sciencedirect.com/science/article/pii/S2590157525000598

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