{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Chen JN"],"funding":["the liaoning revitalization talents program","the science and technology support program from shenyang city"],"pagination":["4108-4121"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9525488"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["59(10)"],"pubmed_abstract":["<i>Dongli</i>, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in <i>Dongli</i> using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that <i>Dongli</i> of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing \"anise, green\" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benz"],"journal":["Journal of food science and technology"],"pubmed_title":["Characterization of aroma-active compounds in <i>Dongli</i> by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry."],"pmcid":["PMC9525488"],"funding_grant_id":["XLYC1807270","17136800"],"pubmed_authors":["Gao Q","Han HT","Liu CJ","Xue YL","Zhang JW","Tanokura M","Chen JN","Wang XW"],"additional_accession":[]},"is_claimable":false,"name":"Characterization of aroma-active compounds in <i>Dongli</i> by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry.","description":"<i>Dongli</i>, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in <i>Dongli</i> using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that <i>Dongli</i> of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing \"anise, green\" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benz","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Oct","modification":"2025-04-05T09:43:03.32Z","creation":"2025-04-05T09:43:03.32Z"},"accession":"S-EPMC9525488","cross_references":{"pubmed":["36193355"],"doi":["10.1007/s13197-022-05463-8"]}}