ORIGINAL RESEARCH
Accepted on 03 Jul 2025
Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics
doi 10.3389/fnut.2025.1629925
- 194 views
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Applications of metabolomics in the formation of food flavor
Applications of metabolomics in the formation of food flavor
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Articles
ORIGINAL RESEARCH
Accepted on 02 Jul 2025
Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
doi 10.3389/fnut.2025.1629738
- 221 views
ORIGINAL RESEARCH
Published on 20 May 2025
Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms
doi 10.3389/fnut.2025.1598875
- 936 views
ORIGINAL RESEARCH
Published on 02 May 2025
Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation
doi 10.3389/fnut.2025.1577302
- 841 views
ORIGINAL RESEARCH
Published on 22 Apr 2025
Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC–MS-based metabolomics and machine learning
doi 10.3389/fnut.2025.1582576
- 1,485 views
- 1 citation
ORIGINAL RESEARCH
Published on 10 Apr 2025
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
doi 10.3389/fnut.2025.1573987
- 920 views
ORIGINAL RESEARCH
Published on 30 Jan 2025
Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
doi 10.3389/fnut.2025.1536954
- 906 views
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