Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC-MS, GC-olfactometry, and molecular docking.
- DOI
- 10.1016/j.foodchem.2026.151311
- Published
- 2026 Sep 24
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151311,
title = {Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC-MS, GC-olfactometry, and molecular docking.},
author = {Hu W and Xu Q and Zhang Y and Deng C and Wang H and Wei W and Jiang J and Chen X and Chen F and Zheng S},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151311},
url = {https://doi.org/10.1016/j.foodchem.2026.151311}
}RIS
TY - JOUR TI - Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC-MS, GC-olfactometry, and molecular docking. AU - Hu W AU - Xu Q AU - Zhang Y AU - Deng C AU - Wang H AU - Wei W AU - Jiang J AU - Chen X AU - Chen F AU - Zheng S PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151311 UR - https://doi.org/10.1016/j.foodchem.2026.151311 ER -
APA
W, H., Q, X., Y, Z., C, D., H, W., W, W., J, J., X, C., F, C., & S, Z. (2026). Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC-MS, GC-olfactometry, and molecular docking.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151311
Source records
- pubmed · retrieved 2026-09-27T14:18:51.594Z