ORIGINAL RESEARCH
Published on 24 Oct 2025
A comparative analysis of volatile organic compounds in Paeoniae Radix Alba processed using different methods
doi 10.3389/fnut.2025.1675150
- 800 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
Published on 22 Sep 2025
Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies
doi 10.3389/fnut.2025.1665779
- 1,231 views
- 1 citation
ORIGINAL RESEARCH
Published on 18 Sep 2025
Metabolomics analysis reveals the bitter active ingredients in Lonicera caerulea L.
doi 10.3389/fnut.2025.1650764
- 1,845 views
ORIGINAL RESEARCH
Published on 28 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
- 1,405 views
- 1 citation
ORIGINAL RESEARCH
Published on 23 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
- 1,585 views
- 2 citations
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
- 1,533 views
- 1 citation
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
- 1,493 views
- 1 citation
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
- 2,513 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
- 1,448 views
- 1 citation
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
- 1,553 views
- 1 citation
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