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Updated: Aug 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

Published on: June 9, 2021

Volatile compounds and sensory attributes that drive the flavor of cooked sweetpotato

Modesta Abugu1, Suzanne D Johanningsmeier2, Matthew C Allan2

  • 1Department of Horticulture Science, North Carolina State University, Raleigh, NC, USA.

Food Chemistry
|August 13, 2026
PubMed

Keywords:
BakedGC × GC-ToFMSIpomoea batatasMass spectrometrySensory analysisSweet potatoVolatile organic compound

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