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Updated: Apr 11, 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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Cultivar-specific divergence in volatile aroma profiles of heat-stressed grapes uncovered via GC×GC-TOFMS

Chenlu Du1, Xinrui Liu1, Minying Liu1

  • 1Shanghai Collaborative Innovation Center of Agri-Seeds, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|April 9, 2026
PubMed

Keywords:
Aroma fingerprintCultivar-specificGrapesHeat stressVolatile organic compounds

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