Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of <i>Toona sinensis</i> (A. Juss.) Roem. Using GC-MS and GC-O

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of Toona sinensis (A. Juss.) Roem. Using GC-MS and GC-O"
written by Changjin Liu, Jie Zhang, Zhongkai Zhou, Zetian Hua, Hongying Wan, Yanhui Xie, Zhiwei Wang, Li Deng,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013

has been cited by the following article(s):

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[1]	Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada
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[2]	Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion
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[3]	Effects of different thermal processing methods on nutrients and flavor of Toona sinensis
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[4]	Characterization of Volatile Organic Compounds in 'Rossa di Tropea'Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass …
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[5]	Callus inducement of Toona sinensis: Potential agents against SARS-Corona virus replication
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[6]	Analysis of Characteristic Volatile Components of Purple Phenotype Toona sinensis from Different Provenances
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[7]	Characterization of the Key Aroma Compounds in Raw Toona sinensis (A. Juss.) Roem. Buds and Their Products by Application of the Molecular Sensory Science …
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[8]	Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching
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[9]	Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
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[10]	Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach
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[11]	Allelopathic potential of Juglans nigra L. to control the invasive tree-of-heaven (Ailanthus altissima (Mill.) Swingle)
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[12]	Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
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[13]	Cu-Induced oxidative stress modifies the metabolic profile of Allium cepa roots
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[14]	The combined effect of ozone treatment and polyethylene packaging on postharvest quality and biodiversity of Toona sinensis (A. Juss.) M. Roem
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[15]	Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
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[16]	Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation
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[17]	Assessment of the Effect of Different Packaging Materials on Some Quality Indices of a Nigerian Stick Meat (Tsire) during Storage
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[18]	Investigation on the influence of shred heights in pork muscle on quality characteristics of balangu
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[19]	Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
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[20]	Investigation on the influence of shred heights in pork muscle on quality characteristics of balangu.
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[21]	Optimization of ultrasonic-assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology
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[22]	Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture
	Ukrainian food journal, 2016

[23]	Novel tirucallane triterpenoids from the stem bark of Toona sinensis
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[24]	Purification and characterization of a flavor-related enzyme, γ-glutamyl-transpeptidase, from Toona sinensis leaves
	Contemporary Social Science, 2016

[25]	Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
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[26]	Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture.
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[27]	响应面法优化香椿中 γ-谷氨酰转肽酶的超声波辅助提取条件
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[28]	Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensisCoss. & Dur. Against Clinical Isolated and Food-Borne Pathogens
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[29]	固相微萃取 (SPME) 近几年的发展
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[30]	固相微萃取 (SPME) 近几年的发展 Development of solidphase microextraction (SPME) in recent years
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[31]	Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensis Coss. & Dur. Against Clinical Isolated and Food-Borne Pathogens
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[32]	Effects of different cutting traits on bud emergence and early growth of the Chinese vegetable Toona sinensis
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[33]	Changes in Physicochemical Properties and Volatiles of Pork Balangu as Possible Indicators of Spoilage during Ambient Temperature Storage
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[34]	Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensisCoss. & Dur. Against Clinical Isolated and Food-Borne …
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[35]	GC-MS Characterization of Volatile Odorous Compounds in Allium Cepa
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[36]	Caracterización y trazabilidad del aceite de sacha inchi (plukenetia volubilis linneo)
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[37]	Volatile Organic Compounds of six French Dryopteris Species: Natural Odorous and Bioactive Resources
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[1]	Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis Food Research International, 2023 DOI:10.1016/j.foodres.2022.112452

[2]	Blue and red light proportion affects growth, nutritional composition, antioxidant properties and volatile compounds of Toona sinensis sprouts LWT, 2023 DOI:10.1016/j.lwt.2022.114400

[3]	Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis Food Research International, 2023 DOI:10.1016/j.foodres.2022.112452

[4]	Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis Food Research International, 2023 DOI:10.1016/j.foodres.2022.112452

[5]	Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada ACS Omega, 2022 DOI:10.1021/acsomega.2c02877

[6]	Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion International Journal of Food Science & Technology, 2022 DOI:10.1111/ijfs.15526

[7]	Effects of different thermal processing methods on nutrients and flavor of Toona sinensis Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16691

[8]	Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada ACS Omega, 2022 DOI:10.1021/acsomega.2c02877

[9]	Callus inducement of Toona sinensis: Potential agents against SARS-Corona virus replication IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/914/1/012078

[10]	Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis Agronomy, 2021 DOI:10.3390/agronomy11050874

[11]	Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach Journal of Agricultural and Food Chemistry, 2020 DOI:10.1021/acs.jafc.0c02144

[12]	Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching Journal of Agricultural and Food Chemistry, 2020 DOI:10.1021/acs.jafc.0c02012

[13]	Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis LWT, 2020 DOI:10.1016/j.lwt.2020.109549

[14]	Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching Journal of Agricultural and Food Chemistry, 2020 DOI:10.1021/acs.jafc.0c02012

[15]	Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach Journal of Agricultural and Food Chemistry, 2020 DOI:10.1021/acs.jafc.0c02144

[16]	Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.8b06656

[17]	Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques Food Chemistry, 2019 DOI:10.1016/j.foodchem.2018.12.112

[18]	Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.8b06656

[19]	Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation International Journal of Food Microbiology, 2017 DOI:10.1016/j.ijfoodmicro.2017.09.011

[20]	Changes in Physicochemical Properties and Volatiles of PorkBalanguas Possible Indicators of Spoilage during Ambient Temperature Storage Journal of Food Processing and Preservation, 2016 DOI:10.1111/jfpp.12625

[21]	Novel tirucallane triterpenoids from the stem bark of Toona sinensis Fitoterapia, 2016 DOI:10.1016/j.fitote.2016.05.009

[22]	Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development International Journal of Food Microbiology, 2016 DOI:10.1016/j.ijfoodmicro.2016.07.011

[23]	Purification and characterization of a flavor-related enzyme, γ-glutamyl-transpeptidase, fromToona sinensisleaves The Journal of Horticultural Science and Biotechnology, 2016 DOI:10.1080/14620316.2016.1206455

[24]	Effects of different cutting traits on bud emergence and early growth of the Chinese vegetable Toona sinensis Scientia Horticulturae, 2015 DOI:10.1016/j.scienta.2015.04.026

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