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Updated: Jan 26, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development

Xvzhen Li1, Yinhui Sun1, Xuewei Wang1

  • 1College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China.

Food Chemistry
|April 20, 2019
PubMed

Keywords:
(E)-2-Hexenal (PubChem CID: 5281168)(E)-2-Nonenal (PubChem CID: 5283335)(E,Z)-2,6-Nonadienal (PubChem CID: 643731)C6 and C9 aldehyde contentCucumber fruit aromaHeptadecanoic acid (PubChem CID: 10465)Hexanal (PubChem CID: 6184)Linoleic acid (PubChem CID: 5280450)Linolenic acid (PubChem CID: 5280934)Nitrogen (PubChem CID: 947)Octanal (PubChem CID: 454)Regression equationRelated coefficientsSodium chloride (PubChem CID: 5234)

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