Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Esters are widely used in food, energy, spices, chemical industry, etc., becoming an
indispensable part of life. However, their production heavily relies on the fossil energy …

Abstract (E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas
(Camellia sinensis). The unique manufacturing process for oolong tea involves multiple …

The freshness and color quality of postharvest tea leaves can be markedly prolonged and
retained by proper preservation measures. Here, we investigated the dynamic changes of …

Abstract Strawberries (Fragaria× ananassa Duch.) are highly perishable due to their soft
texture, and easily decay during transportation and storage. Our previous report showed that …

The improvement of fruit flavor is a challenge for producers and breeders. This study
investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) …

The effects of ultraviolet C (UV-C) irradiation on quality and antioxidant capacity of fresh-cut
strawberries were investigated by means of electronic nose, electronic tongue and chemical …

Hydroxy-2, 5-dimethyl-3 (2H)-furanone is a major contributor to the aroma of strawberry
(Fragaria× ananassa) fruit, and the last step in its biosynthesis is catalyzed by strawberry …

Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea
(Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly …

The influence mechanism of different withering methods (CK, indoor natural spreading; LTD,
low-temperature plus dark; LTY, low-temperature plus yellow-light; LTCD, low-temperature …