Related Experiment Video

Updated: Feb 15, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Yaran Liu1, Shaoyang Wang1, Jie Ren1

  • 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
(E)-β-damascenone (PubChem CID: 5366074)(Z)-3-hexenol acetate (PubChem CID: 5363388)4-Vinylguaiacol (PubChem CID: 332)Bound volatileCurrantDecanal (PubChem CID: 8175)Free volatileGC–MSGuaiacol (PubChem CID: 460)Heptanol (PubChem CID: 8129)Hexanal (PubChem CID: 6184)Methyl 4-hydroxybenzoate (PubChem CID: 54675830)Nonanal (PubChem CID: 31289)Odor activity valuePrincipal component analysis

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