Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

ABSTRACT

Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contribute to the special aroma. How to screen and identify key aroma compounds from many non-contributing and low-contributing compounds has always been the focus and difficulty of the research on the flavor quality of fruits and vegetables. However, it could be better solved via molecular sensory science technology. This review summarizes the application of molecular sensory science technology in fruits and vegetables flavor in recent years, and elaborates the analysis methods related to molecular sensory science, such as sensory evaluation, GC×GC-MS,GC-IMS, GC-O, OAV, omission test and recombination experiment. And some problems existing in current molecular sensory science technology are discussed and prospected.

KEYWORDS:

• Flavor
• molecular sensory science
• sensory evaluation
• GC×GC-MS
• GC-IMS
• GC-O

Acknowledgments

The funding support of National Natural Science Foundation of China (No.31801564), the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2020-IFST-04) and Central Public-interest Scientific Institution Basal Research Fund (No. S2020JBKY-17) are greatly appreciated by the authors.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the National Natural Science Foundation of China [No.31801564]; Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-2020-IFST-04]; Central Public-interest Scientific Institution Basal Research Fund [No. S2020JBKY-17].