Precise and reliable onsite detection of methyl mercaptan (CH3SH) is of great significance
for environmental surveillance. Here, we synthesized a novel blue fluorescence nanozyme …

Background Food inspection covers a broad range of topics, including nutrient analysis,
food pollutants, food auxiliary materials, additives, and food sensory identification. The …

Peach post-harvest ripening is a complex developmental process controlled by a plethora of
genetic and epigenetic factors. Specifically, it leads to protein, lipid and nucleic acid …

“Hongmeiren” bananas are popular because of their red peel. Two extraction methods
solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined …

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …

Background Laimao baijiu is a typical soy‐sauce aroma‐type baijiu in China. Amino acids
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …

Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma
composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase …

Odor activity value (OAV) and S-curve were used to study the content, proportion, and
contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were …

This study sought to reveal the mechanism of flavor generation when pomegranate seeds
are processed, as well as the contribution of volatile organic components (VOCs) to flavor …

The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM,
and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas …