Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

Watermelon seed kernels (WSK) are prone to oxidative rancidity, while their evaluation biomarkers and changes in volatile flavor are still unknown. The research tracked the changes in volatile compounds and lipid components before and after rancidity using HS-SPME-GC-O-MS and lipidomic techniques. T...

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Bibliographic Details
Main Authors:	Xiongwei Yu, Bin Li, Hui Ouyang, Weijian Xu, Ruru Zhang, Xing Fu, Sihai Gao, Shugang Li
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Series:	Food Chemistry: X
Subjects:	Watermelon seed kernels (WSK) Oxidative rancidity HS-SPME-GC-O-MS Lipidomics Biomarkers
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523005515

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