Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Food Chemistry

• Publication date

  2012-10-15

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2012.04.053PMID 23442698
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• α-Farnesene and antioxidative enzyme systems in Asian pear (Pyrus serotina Rehd.) fruit

  2011cited by this paper
• Analysis of essential oils from leaf of Carica papaya with GC-MS.

  2010cited by this paper
• Superficial scald susceptibility and α-farnesene metabolism in ‘Bartlett’ pears grown in California and Washington

  2009cited by this paper
• GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus

  2009cited by this paper
• Effect of harvest maturity on quality of fresh-cut pear salad

  2009cited by this paper
• Cultivar relationships in mango based on fruit volatile profiles

  2009cited by this paper
• Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS

  2009cited by this paper
• Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS

  2009cited by this paper
• Antioxidant enzyme activities in apple varieties and resistance to superficial scald development

  2007cited by this paper
• Impact of estragole and other odorants on the flavour of anise and tarragon

  2007cited by this paper
• Study on Aroma Component of Pear cv Nanguo

  2007cited by this paper
• Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.

  2006cited by this paper
• Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism.

  2006cited by this paper
• Inhibition of ethylene-induced α-farnesene synthase gene PcAFS1 expression in ‘d’Anjou’ pears with 1-MCP reduces synthesis and oxidation of α-farnesene and delays development of superficial scald

  2006cited by this paper
• α-Farnesene, conjugated trienols, and superficial scald in ‘Rocha’ pear as affected by 1-methylcyclopropene and diphenylamine

  2006cited by this paper
• 1-MCP treatment preserves aroma quality of ‘Packham's Triumph’ pears during long-term storage

  2006cited by this paper
• Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

  2006cited by this paper
• On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of major volatiles from pear fruit (Pyrus communis) and pear products

  2005cited by this paper
• Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits.

  2004cited by this paper
• Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions

  2003cited by this paper
• Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.

  2003cited by this paper
• Quality and Aroma Production of Doyenne du Comice Pears in Relation to Harvest Date and Storage Atmosphere

  2001cited by this paper
• Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh

  2000cited by this paper
• Peel tissue α-farnesene and conjugated trienol concentrations during storage of 'White Angel' × 'Rome Beauty' hybrid apple selections susceptible and resistant to superficial scald.

  2000cited by this paper
• IDENTIFICATION OF HEADSPACE VOLATILE COMPOUNDS FROM DIFFERENT PEAR (PYRUS COMMUNIS L.) VARIETIES

  1998cited by this paper
• Volatile Constituents of Asian Pear (Pyrus serotina)

  1992cited by this paper
• Changes in the volatile composition of La France pear during maturation

  1990cited by this paper
• Volatile Esters of Bartlett Pear. II.

  1961cited by this paper

• Effects of Silicon Fertilizer on the Content and Composition of Volatile Organic Compounds in ‘Akiziki’ Pear

  2026cites this paper
• Comparative Analysis of Flesh Quality in Triploid and Allotetraploid Pengze Crucian Carp: Nutritional Composition, Flavor Profile, Texture Properties, and Metabolomics Insights

  2026cites this paper
• A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties.

  2026cites this paper
• Plant Growth Regulator Applied During Growth Period Influencing the Aroma Profile of Stored Huangguan pear

  2026cites this paper
• Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep

  2025cites this paper
• Recovery of ripening capacity in 'Rocha' pears treated with 1-MCP through the application of 1-NAA: Physiological and molecular analysis insights.

  2025cites this paper
• Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds between Pyrus communis and Pyrus pyrifolia cultivars

  2025cites this paper
• Xenia Effect on Nutritional and Flavor Components of ‘Jingbaili’ Pear

  2025cites this paper
• Valorization of a Local Italian Pear (Pyrus communis L. cv. ‘Petrucina’)

  2024cites this paper
• Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis

  2024cites this paper
• Profiling of Soluble Sugar Compositions in Mature Fruits of a Diverse Pear (Pyrus spp.) Germplasm by UPLC

  2024cites this paper
• Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars

  2024influential citation
• Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

  2024cites this paper
• Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology

  2024cites this paper
• Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton.

  2024cites this paper
• Insights into the aroma volatiles and the changes of expression of ester biosynthesis candidate genes during postharvest storage of European pear

  2024cites this paper
• Changes in Volatile Flavor Compounds of Vegetable Soybean Seeds With Different Preservation Processes Using Headspace‐Gas Chromatography–Ion Mobility Spectrometry

  2024cites this paper
• Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in Ten Pear Syrups

  2024cites this paper
• Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis

  2024influential citation
• The effects of Aronia melanocarpa (AM) dietary supplementation on production performance, meat and egg quality, yolk volatile substances and antioxidant capacity of laying hens

  2024cites this paper
• Haplotype-resolved T2T genome assemblies and pangenome graph of pear reveal diverse patterns of allele-specific expression and the genomic basis of fruit quality traits

  2024cites this paper
• The Dynamic Nature of a Static Headspace Above Frozen Leaf Biomass From a Toxic Brazilian Plant

  2023cites this paper
• Sensory-directed characterization of key odor-active compounds in fermented milk

  2023cites this paper
• Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography–Mass Spectrometry

  2023cites this paper
• Genomic insights into apple aroma diversity

  2023cites this paper
• Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

  2023cites this paper
• Metabolome and transcriptome profiling revealed the enhanced synthesis of volatile esters in Korla pear

  2023cites this paper
• A comparison of the mineral element content of 70 different varieties of pear fruit (Pyrus ussuriensis) in China

  2023cites this paper
• New insights into aroma regulation in pear peel and flesh under methyl jasmonate treatment obtained by metabolite and whole-transcriptome RNA sequencing analyses

  2023cites this paper
• Aroma volatile characterisation and gene expression analysis during fruit development and ripening of five pear (Pyrus L.) species

  2023influential citation
• The Aroma Volatile in ‘Nanguo’ Pear: A Review

  2023cites this paper
• Chemotaxonomic Variation in Volatile Component Contents in Ancient Platycladus orientalis Leaves with Different Tree Ages in Huangdi Mausoleum

  2023cites this paper
• Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties

  2023cites this paper
• Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets.

  2022cites this paper
• GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties

  2022cites this paper
• Food Science of Animal Resources

  2022cites this paper
• Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

  2022cites this paper
• EXPLORING THE GENETICS OF AROMA PRODUCTION IN APPLES

  2022cites this paper
• Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

  2022cites this paper
• Branched-Chain Volatiles in Fruit: A Molecular Perspective

  2022cites this paper
• Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

  2022cites this paper
• The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways

  2022cites this paper
• Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

  2022cites this paper
• Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations

  2022cites this paper
• Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry

  2022cites this paper
• Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don)

  2021cites this paper
• Green extraction of perilla volatile organic compounds by pervaporation

  2021cites this paper
• Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression

  2021cites this paper
• A comparative study on antioxidant, anti‐inflammatory, antimicrobial activities and chemical composition of Pyrus ussuriensis cultivars from northeastern China

  2021cites this paper
• Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

  2021cites this paper
• Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

  2021cites this paper
• Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

  2021cites this paper
• Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

  2021cites this paper
• Pear genetics: Recent advances, new prospects, and a roadmap for the future

  2021cites this paper
• A comparative study on antioxidant, anti‐inflammatory, antimicrobial activities and chemical composition of Pyrus ussuriensis cultivars from northeastern China

  2021cites this paper
• Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

  2020cites this paper
• Assessing Volatiles in Three Chinese Dwarf Cherry Cultivars during Veraison and Maturation Using Headspace-Solid Phase Microextraction with Gas Chromatography–Mass Spectrometry

  2020cites this paper
• Spatial distribution of flavor components and antioxidants in the flesh of ‘Conference’ pears and its relationship with postharvest pathogens susceptibility

  2020cites this paper
• Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

  2020cites this paper
• Chemical composition and biological activities of peels and flesh from ten pear cultivars (Pyrusussuriensis)

  2020cites this paper
• Genome-wide identification and comparative analysis of the ADH gene family in Chinese white pear (Pyrus bretschneideri) and other Rosaceae species.

  2020cites this paper
• Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu).

  2019cites this paper
• New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit

  2019cites this paper
• Genome-wide comparative analysis of the BAHD superfamily in seven Rosaceae species and expression analysis in pear (Pyrus bretschneideri)

  2019influential citation
• Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

  2019cites this paper
• Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

  2019cites this paper
• Origin and dissemination route of pear accessions from Western China to abroad based on combined analysis of SSR and cpDNA markers

  2019cites this paper
• Biochemical characterization and expression analysis of lignification in two pear (Pyrus ussuriensis Maxim.) varieties with contrasting stone cell content

  2019cites this paper
• Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds

  2019cites this paper
• Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

  2019cites this paper
• Comparative analysis of the volatile organic compounds in mature fruits of 12 Occidental pear (Pyrus communis L.) cultivars

  2018cites this paper
• Pre- and Postharvest Treatments Affecting Flavor Quality of Fruits and Vegetables

  2018cites this paper
• Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds.

  2018cites this paper
• Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

  2018cites this paper
• Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

  2018cites this paper
• Identification of volatile compound markers during the ripening and senescence of lulo ( Solanum quitoense Lam.)

  2018cites this paper
• Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds

  2018cites this paper
• Geographical origin identification and quality control of Chinese chrysanthemum flower teas using gas chromatography–mass spectrometry and olfactometry and electronic nose combined with principal component analysis

  2017cites this paper
• Analytical approach of the volatile fraction of solanum quitoense by hs-spme/gc-ms

  2017cites this paper
• Identification and expression patterns of alcohol dehydrogenase genes involving in ester volatile biosynthesis in pear fruit

  2017cites this paper
• Effects of postharvest methyl jasmonate treatment on aromatic volatile biosynthesis by ‘Nanguoli’ fruit at different harvest maturity stages

  2017cites this paper
• Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process

  2017cites this paper
• ANALYTICAL APPROACH OF THE VOLATILE FRACTION OF Solanum quitoense BY HSSPME/GC-MS

  2017cites this paper
• Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.)

  2017cites this paper
• Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears

  2016cites this paper
• Distinct transcriptome profiles reveal gene expression patterns during fruit development and maturation in five main cultivated species of pear (Pyrus L.)

  2016cites this paper
• Transcriptome profiling reveals the candidate genes associated with aroma metabolites and emission of pear ( Pyrus ussuriensis cv.)

  2016cites this paper
• Nutritional Composition of Pear Cultivars (Pyrus spp.)

  2016cites this paper
• Volatile profiling of two pear genotypes with different potential for white pear aroma improvement

  2016cites this paper
• Genetic structure and diversity of the wild Ussurian pear in East Asia

  2016cites this paper
• Rapid determination of the volatile components in tobacco by ultrasound-microwave synergistic extraction coupled to headspace solid-phase microextraction with gas chromatography-mass spectrometry.

  2016cites this paper
• Comparison of antioxidant activities and volatile components using GC/MS from leaves of Korean purple perilla (Perilla frutescens) grown in a greenhouse

  2015cites this paper
• Impact of preharvest and postharvest factors on changes in volatile compounds of pomegranate fruit and minimally processed arils – Review

  2015cites this paper
• Genome-wide Annotation and Comparative Analysis of Long Terminal Repeat Retrotransposons between Pear Species of P. bretschneideri and P. Communis

  2015cites this paper
• Phytochemical Screening: Antioxidant and Antibacterial Properties of Potamogeton Species in Order to Obtain Valuable Feed Additives.

  2015cites this paper
• Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis

  2015cites this paper
• Effect of storage under extremely low oxygen on the volatile composition of 'Royal Gala' apples.

  2014cites this paper
• Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.).

  2014cites this paper
• Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

  2014cites this paper
• Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method

  2014cites this paper