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Updated: Apr 23, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying

Qingping Du1, Ayinazar Reyim1, Wei Wang1

  • 1College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.

Food Chemistry
|April 21, 2026
PubMed

Keywords:
Drying methodsPrune preservesQualityVolatile flavor compounds

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