Article(id=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881884691808691, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025090002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1756656000000, receivedDateStr=2025-09-01, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852821430, onlineDateStr=2026-10-24, pubDate=1782835200000, pubDateStr=2026-07-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852821430, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852821430, creator=13701087609, updateTime=1792852821430, updator=13701087609, issue=Issue{id=1320881884691808691, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='13', pageStart='1', pageEnd='522', issueExtLink='null', onlineDate='null', pubDate='1782835200000', pubDateStr='2026-07-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852382109, creator='13701087609', updateTime=1792852382109, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=1, endPage=10, ext={EN=ArticleExt(id=1320883729367679399, articleId=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Dynamic Profiling of Aroma in Concentration Peach Puree Processing via Volatilomics and Chemometrics, columnId=1261336279195726298, journalTitle=Science and Technology of Food Industry, columnName=Papers Invited by Guest Editors, runingTitle=null, highlight=null, articleAbstract=
The aromatic quality of concentrated peach puree was significantly influenced by different processing stages. To improve product quality, it was vital to elucidate the patterns of aroma evolution at each processing stage. Flavoromics combined with chemometrics were used to clarify the stage and differential aroma-active components of peach puree after commercial crushing, centrifugation, concentration and sterilization. A total of 89 volatile components were determined in the peach puree throughout the four stages. Among them, 15 volatiles, with relative odor activity value (rOAV) ≥ 1, were defined as the key aroma-active components: γ-decalactone, ethyl butyrate, ethyl isovalerate, isoamyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, hexanal, octanal, (E,Z)-2,6-nonadienal, 1-hexanol, benzyl alcohol, damascenone, isovaleric acid, theaspirane, and 2-acetyl-1-pyrrolidine. Specifically, 11, 8, 4 and 2 key aroma-active components were identified in the crushed, centrifuged, concentrated and sterilised peach puree, respectively. Furthermore, principal component analysis (PCA) revealed that the concentration step was identified as the crucial stage responsible for the changes and deterioration of the aroma quality in peach purees. Compared to the peach puree after crushing, fruity esters and green alcohols in the peach puree after concentration decreased by 100.00% and 97.95%, respectively. In addition, four differential aroma-active compounds were screened out using variable influence on projection (VIP) analyses to distinguish peach puree across processing stages: leaf acetate (fruity, VIP: 1.16), 1-hexanol (green/floral, VIP: 2.41), benzyl alcohol (floral, VIP: 1.82), and isovaleric acid (rancid, VIP: 1.93). The concentration-induced changes in these compounds contributed significantly to the loss of the characteristic peach aroma at the concentration stage. Hence, concentration is the key step inducing undesirable variations in characteristic aroma compounds during the continuous production of peach puree. This study provides a theoretical basis for peach puree processing enterprises to produce products with highly preserved characteristic aromas through the optimization of concentration technologies.
, authors=Gege LIU, Qinqin CHEN, Jinfeng BI
*, authorsList=Gege LIU, Qinqin CHEN, Jinfeng BI, authorCompany=null, correspAuthors=Jinfeng BI, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320883731225756084, articleId=1320883727341830565, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于挥发性组学结合化学计量学动态解析浓缩桃浆加工过程中的香气演变, columnId=1261336280563069408, journalTitle=食品工业科技, columnName=特邀主编专栏, runingTitle=null, highlight=null, articleAbstract=
不同加工阶段对浓缩桃浆的香气品质产生显著影响，明确各加工阶段香气演变规律对于改善产品品质具有重要意义。本研究以商业化浓缩桃浆4个加工阶段（破碎、离心、浓缩和灭菌）的原料为研究对象，通过风味组学结合化学计量学分析，明确浓缩桃浆关键香气发生转变的关键环节及差异香气活性成分。结果表明：4个阶段桃浆中共检测到89种挥发性成分，包含γ-癸内酯、丁酸乙酯、异戊酸乙酯、乙酸异戊酯、乙酸己酯、乙酸叶醇酯、己醛、辛醛、（E,Z）-2, 6-壬二烯醛、正己醇、苯甲醇、大马士酮、异戊酸、茶香螺烷和2-乙酰基-1-吡咯啉共15种关键香气活性成分（relative odor activity value，rOAV≥1），其中破碎、离心、浓缩和灭菌后的桃浆分别鉴定出11、8、4和2种关键香气活性成分。结合主成分分析，发现浓缩过程是桃浆产品香气劣变的关键环节，与破碎桃浆相比，浓缩桃浆中果香酯和青香醇的相对含量分别减少了100.00%和97.95%。此外，通过变量重要性投影（variable influence on projection，VIP）分析，筛选出4种区分不同加工阶段桃浆的差异香气活性成分，包括果香的乙酸叶醇酯（VIP：1.16）、青香和花香的正己醇（VIP：2.41）和苯甲醇（VIP：1.82）以及酸败味的异戊酸（VIP：1.93），它们的含量变化是造成浓缩阶段桃浆特征香气丧失的关键因素，因此桃浆连续生产过程中的浓缩阶段是导致关键香气发生不良转变的关键步骤。本研究为桃浆加工企业通过优化浓缩技术生产高保留特征风味的桃浆产品提供了理论支撑。
, authors=刘格格, 陈芹芹, 毕金峰
*, authorsList=刘格格, 陈芹芹, 毕金峰, authorCompany=null, correspAuthors=毕金峰, authorNote=
, correspAuthorsNote=
毕金峰（1970−）（ORCID：0000−0001−8664−8788），男，博士，研究员，研究方向：果蔬加工制造与营养科学，E-mail：
bjfcaas@126.com。
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=lLucflAA+J88t5O2hJCYcw==, magXml=gEZuvRSCHM2NQ0CmEXrVmw==, pdfUrl=null, pdf=LT2x5JHUB3HMJLMI6nCWRQ==, pdfFileSize=3448017, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=wye4KPzI1qP3Quby1M0Gng==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=yTz4Hvc6AIFdx/0aO0HC0g==, mapNumber=null, fund=null)}, authors=[Author(id=1320883731884261817, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=liugg0423@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320883733364851131, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883731884261817, language=EN, stringName=Gege LIU, firstName=Gege, middleName=null, lastName=LIU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320883733436154300, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883731884261817, language=CN, stringName=刘格格, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193, bio={"content":"
刘格格（1999−）（ORCID：0000−0001−7302−9814），女，博士研究生，研究方向：食品化学与营养，E-mail：liugg0423@163.com
"}, bioImg=null, bioContent=
刘格格（1999−）（ORCID：0000−0001−7302−9814），女，博士研究生，研究方向：食品化学与营养，E-mail：liugg0423@163.com
, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320883731599049141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, xref=null, ext=[AuthorCompanyExt(id=1320883731628409270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China), AuthorCompanyExt(id=1320883731632603575, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193)])]), Author(id=1320883733528428990, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320883733608120768, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883733528428990, language=EN, stringName=Qinqin CHEN, firstName=Qinqin, middleName=null, lastName=CHEN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320883733671035329, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883733528428990, language=CN, stringName=陈芹芹, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320883731599049141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, xref=null, ext=[AuthorCompanyExt(id=1320883731628409270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China), AuthorCompanyExt(id=1320883731632603575, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193)])]), Author(id=1320883733733949891, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=bjfcaas@126.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320883733813641669, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883733733949891, language=EN, stringName=Jinfeng BI, firstName=Jinfeng, middleName=null, lastName=BI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
*, address=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320883733884944838, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, authorId=1320883733733949891, language=CN, stringName=毕金峰, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
*, address=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320883731599049141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, xref=null, ext=[AuthorCompanyExt(id=1320883731628409270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China), AuthorCompanyExt(id=1320883731632603575, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193)])])], keywords=[Keyword(id=1320883733985608135, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, orderNo=1, keyword=commercial concentrated peach puree), Keyword(id=1320883734040134088, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, orderNo=2, keyword=gas chromatography-tandem-mass spectrometry), Keyword(id=1320883734132408777, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, orderNo=3, keyword=relative odor activity value), Keyword(id=1320883734203711946, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, orderNo=4, keyword=characteristic aroma), Keyword(id=1320883734275015115, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, orderNo=5, keyword=differential aroma-active components), Keyword(id=1320883734354706892, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, orderNo=1, keyword=商业浓缩桃浆), Keyword(id=1320883734417621453, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, orderNo=2, keyword=气相色谱-串联质谱法), Keyword(id=1320883734476341710, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, orderNo=3, keyword=相对气味活性值), Keyword(id=1320883734556033487, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, orderNo=4, keyword=特征香气), Keyword(id=1320883734631530960, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, orderNo=5, keyword=差异香气活性成分)], refs=[Reference(id=1320883736107925985, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=刘格格, 毕金峰, 苟敏, 等. 基于GC-MS及电子鼻技术结合化学计量法表征8种白桃关键香气的差异[J]. 食品科学, 2023, 44(18): 277−285. [LIU Gege, BI Jinfeng, GOU Min, et al. Gas chromatography and electronic nose combined with chemometrics to investigate differences in key aroma components in eight white-fleshed peach cultivars[J]. Food Science, 2023, 44(18): 277−285.], articleTitle=null, refAbstract=null), Reference(id=1320883736191812066, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=1, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Gege, BI Jinfeng, GOU Min, et al. Gas chromatography and electronic nose combined with chemometrics to investigate differences in key aroma components in eight white-fleshed peach cultivars[J]. Food Science, 2023, 44（18）: 277−285., articleTitle=null, refAbstract=null), Reference(id=1320883737835979236, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=2, authorNames=null, journalName=null, refType=null, unstructuredReference=吕靖芳, 黄雅丽, 戴芬, 等. 基于HS-SPME-GC/MS对湖景蜜露和白丽桃香气成分分析[J]. 中国果树, 2024(8): 24−31,38. [LÜ Jingfang, HUANG Yali, DAI Fen, et al. HS-SPME-GC/MS analysis of aroma components in 'Hujingmilu' and 'Baili' peach[J]. China Fruits, 2024(8): 24−31,38.], articleTitle=null, refAbstract=null), Reference(id=1320883737903088101, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=3, authorNames=null, journalName=null, refType=null, unstructuredReference=LÜ Jingfang, HUANG Yali, DAI Fen, et al. HS-SPME-GC/MS analysis of aroma components in 'Hujingmilu' and 'Baili' peach[J]. China Fruits, 2024（8）: 24−31,38., articleTitle=null, refAbstract=null), Reference(id=1320883737970196966, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=4, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Gege, BI Jinfeng, CHEN Qinqin. Impact of postharvest ripening on peach quality: Aroma release and formation mechanism[J]. Food Chemistry, 2025, 479: 143743., articleTitle=null, refAbstract=null), Reference(id=1320883738184106471, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=5, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Gege, BI Jinfeng, CHEN Qinqin. Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools[J]. Trends in Food Science & Technology, 2025, 159: 104992., articleTitle=null, refAbstract=null), Reference(id=1320883738242826728, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=6, authorNames=null, journalName=null, refType=null, unstructuredReference=郝浩然, 刘思含, 周宏胜, 等. 1-MCP结合ClO_2处理对水蜜桃保鲜效果的影响[J]. 食品研究与开发, 2025, 46(5): 1−9. [HAO Haoran, LIU Sihan, ZHOU Hongsheng, et al. Effects of combined treatment of 1-methylcyclopropene and chlorine dioxide on preservation effects of peach[J]. Food Research and Development, 2025, 46(5): 1−9.], articleTitle=null, refAbstract=null), Reference(id=1320883738297352681, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=7, authorNames=null, journalName=null, refType=null, unstructuredReference=HAO Haoran, LIU Sihan, ZHOU Hongsheng, et al. Effects of combined treatment of 1-methylcyclopropene and chlorine dioxide on preservation effects of peach[J]. Food Research and Development, 2025, 46（5）: 1−9., articleTitle=null, refAbstract=null), Reference(id=1320883738385433067, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=8, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Gege, CHEN Qinqin, GOU Min, et al. Formation of key aroma-active and off-flavor components in concentrated peach puree[J]. Food Chemistry, 2024, 439: 138105., articleTitle=null, refAbstract=null), Reference(id=1320883738456736235, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=9, authorNames=null, journalName=null, refType=null, unstructuredReference=尹子迎, 关军锋, 刘金龙. 浓缩果汁及其发酵酒的研究进展[J]. 食品与机械, 2023, 39(4): 225−231. [YIN Ziying, GUAN Junfeng, LIU Jinlong. Research progress of concentrated fruit juice and its fermented wine[J]. Food & Machinery, 2023, 39(4): 225−231.], articleTitle=null, refAbstract=null), Reference(id=1320883738607731180, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=10, authorNames=null, journalName=null, refType=null, unstructuredReference=YIN Ziying, GUAN Junfeng, LIU Jinlong. Research progress of concentrated fruit juice and its fermented wine[J]. Food & Machinery, 2023, 39（4）: 225−231., articleTitle=null, refAbstract=null), Reference(id=1320883738670645741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=11, authorNames=null, journalName=null, refType=null, unstructuredReference=陈维宁, 李旋, 王文月, 等. 桃酶促褐变机理与调控技术研究进展[J]. 食品科学, 2024, 45(7): 290−298. [CHEN Weining, LI Xuan, WANG Wenyue, et al. Research progress on the mechanism and regulation of enzymatic browning in peach fruit[J]. Food Science, 2024, 45(7): 290−298.], articleTitle=null, refAbstract=null), Reference(id=1320883738762920430, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=12, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Weining, LI Xuan, WANG Wenyue, et al. Research progress on the mechanism and regulation of enzymatic browning in peach fruit[J]. Food Science, 2024, 45（7）: 290−298., articleTitle=null, refAbstract=null), Reference(id=1320883738834223599, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=13, authorNames=null, journalName=null, refType=null, unstructuredReference=邓雅妮, 龚诗媚, 张曼, 等. 基于GC-IMS和GC-MS分析不同杀菌处理荔枝果汁及其发酵汁挥发性物质的特征[J]. 现代食品科技, 2022, 38(11): 276−284. [DENG Yani, GONG Shimei, ZHANG Man, et al. Characterization of volatiles in pasteurized
Litchi juice by treatment and fermented
Litchi juice based on GC-MS and GC-IMS[J]. Modern Food Science & Technology, 2022, 38(11): 276−284.], articleTitle=null, refAbstract=null), Reference(id=1320883738888749552, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=14, authorNames=null, journalName=null, refType=null, unstructuredReference=DENG Yani, GONG Shimei, ZHANG Man, et al. Characterization of volatiles in pasteurized
Litchi juice by treatment and fermented
Litchi juice based on GC-MS and GC-IMS[J]. Modern Food Science & Technology, 2022, 38（11）: 276−284., articleTitle=null, refAbstract=null), Reference(id=1320883738943275505, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=15, authorNames=null, journalName=null, refType=null, unstructuredReference=谭凤玲, 詹萍, 王鹏, 等. 基于感官评价及GC-MS结合OPLS-DA分析热杀菌对蟠桃汁呈香品质的影响[J]. 中国农业科学, 2022, 55(12): 2425−2435. [TAN Fengling, ZHAN Ping, WANG Peng, et al. Effects of thermal sterilization on aroma quality of flat peach juice based on sensory evaluation and GC-MS combined with OPLS-DA[J]. Scientia Agricultura Sinica, 2022, 55(12): 2425−2435.], articleTitle=null, refAbstract=null), Reference(id=1320883739001995762, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=16, authorNames=null, journalName=null, refType=null, unstructuredReference=TAN Fengling, ZHAN Ping, WANG Peng, et al. Effects of thermal sterilization on aroma quality of flat peach juice based on sensory evaluation and GC-MS combined with OPLS-DA[J]. Scientia Agricultura Sinica, 2022, 55（12）: 2425−2435., articleTitle=null, refAbstract=null), Reference(id=1320883739056521715, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=17, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Peng, TIAN Honglei, TAN Fengling, et al. Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network[J]. Journal of Food Processing and Preservation, 2020, 44(8): e14575., articleTitle=null, refAbstract=null), Reference(id=1320883739111047668, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=18, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Gege, CHEN Qinqin, GOU Min, et al. The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics[J]. Food Chemistry, 2024, 450: 139375., articleTitle=null, refAbstract=null), Reference(id=1320883739186545141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=19, authorNames=null, journalName=null, refType=null, unstructuredReference=陈盛相, 徐志颖, 杨雪, 等. 不同杀青方式对‘白牛早’绿茶风味品质的影响[J]. 食品科学, 2025, 46(13): 274−282. [CHEN Shengxiang, XU Zhiying, YANG Xue, et al. Effects of different fixation methods on the flavor and quality of 'Bainiuzao' green tea[J]. Food Science, 2025, 46(13): 274−282.], articleTitle=null, refAbstract=null), Reference(id=1320883739249459702, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=20, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Shengxiang, XU Zhiying, YANG Xue, et al. Effects of different fixation methods on the flavor and quality of 'Bainiuzao' green tea[J]. Food Science, 2025, 46（13）: 274−282., articleTitle=null, refAbstract=null), Reference(id=1320883739308179959, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=21, authorNames=null, journalName=null, refType=null, unstructuredReference=NIU Yunwei, DENG Jianming, XIAO Zuobing, et al. Characterization of the major aroma-active compounds in peach (
Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches[J]. Food Research International, 2021, 147: 110457., articleTitle=null, refAbstract=null), Reference(id=1320883739379483128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=22, authorNames=null, journalName=null, refType=null, unstructuredReference=GAO Xing, DUAN Yue, SONG Huanlu, et al. Unraveling the mechanism of aroma formation in the Maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-pyrrole[J]. Food Bioscience, 2025, 71: 107137., articleTitle=null, refAbstract=null), Reference(id=1320883739442397689, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=23, authorNames=null, journalName=null, refType=null, unstructuredReference=欧阳雪灵, 江新凤, 刘书玲, 等. 基于顶空固相微萃取-气相色谱-质谱法和相对气味活性值分析不同发酵时间玫瑰花茶香气的差异[J]. 食品安全质量检测学报, 2024, 15(10): 243−250. [OUYANG Xueling, JIANG Xinfeng, LIU Shuling, et al. Analyzing aroma components of
Rosa rugose Thunb black teas processed by different fermentation times based on headspace solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value[J]. Journal of Food Safety & Quality, 2024, 15(10): 243−250.], articleTitle=null, refAbstract=null), Reference(id=1320883739505312250, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=24, authorNames=null, journalName=null, refType=null, unstructuredReference=OUYANG Xueling, JIANG Xinfeng, LIU Shuling, et al. Analyzing aroma components of
Rosa rugose Thunb black teas processed by different fermentation times based on headspace solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value[J]. Journal of Food Safety & Quality, 2024, 15（10）: 243−250., articleTitle=null, refAbstract=null), Reference(id=1320883739589198331, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=25, authorNames=null, journalName=null, refType=null, unstructuredReference=李舒畅, 李军, 张新龙, 等. 基于SIDA-GC-QqQ-MS/MS的烤烟中痕量香气化合物2-乙酰基-1-吡咯啉的测定[J]. 中国烟草学报, 2024, 30(5): 30−38. [LI Shuchang, LI Jun, ZHANG Xinlong, et al. Determination of trace aroma compound 2-acetyl-1-pyrroline in flue-cured tobacco based on SIDA-GC-QqQ-MS/MS[J]. Acta Tabacaria Sinica, 2024, 30(5): 30−38.], articleTitle=null, refAbstract=null), Reference(id=1320883739719221756, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=26, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Shuchang, LI Jun, ZHANG Xinlong, et al. Determination of trace aroma compound 2-acetyl-1-pyrroline in flue-cured tobacco based on SIDA-GC-QqQ-MS/MS[J]. Acta Tabacaria Sinica, 2024, 30（5）: 30−38., articleTitle=null, refAbstract=null), Reference(id=1320883739786330621, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=18, rfOrder=27, authorNames=null, journalName=null, refType=null, unstructuredReference=TAN Fengling, WANG Peng, ZHAN Ping, et al. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments[J]. Food Chemistry, 2022, 366: 130604., articleTitle=null, refAbstract=null), Reference(id=1320883739836662270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=28, authorNames=null, journalName=null, refType=null, unstructuredReference=王雅琛, 韦漪, 潘秋红. C
13-降异戊二烯衍生物在葡萄和葡萄酒中积累与调控的研究进展[J]. 果树学报, 2021, 38(2): 264−277. [WANG Yachen, WEI Yi, PAN Qiuhong. Advance in research on the accumulation and regulation of C
13-norisoprenoid derivatives in grape berry and wine[J]. Journal of Fruit Science, 2021, 38(2): 264−277.], articleTitle=null, refAbstract=null), Reference(id=1320883739916354047, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=29, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Yachen, WEI Yi, PAN Qiuhong. Advance in research on the accumulation and regulation of C
13-norisoprenoid derivatives in grape berry and wine[J]. Journal of Fruit Science, 2021, 38（2）: 264−277., articleTitle=null, refAbstract=null), Reference(id=1320883739983462912, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=20, rfOrder=30, authorNames=null, journalName=null, refType=null, unstructuredReference=HUANG Jing, HE Wanying, WANG Peng, et al. Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches[J]. Journal of Food Composition and Analysis, 2024, 133: 106398., articleTitle=null, refAbstract=null), Reference(id=1320883740147040769, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=31, authorNames=null, journalName=null, refType=null, unstructuredReference=BENTO C, GONÇALVES A C, SILVA B, et al. Peach (
Prunus persica): Phytochemicals and health benefits[J]. Food Reviews International, 2022, 38(8): 1703−1734., articleTitle=null, refAbstract=null), Reference(id=1320883740264481282, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=32, authorNames=null, journalName=null, refType=null, unstructuredReference=李晓颍, 宋立琴, 李明媛, 等. 果实挥发性成分的生物合成与代谢调控研究进展[J]. 农业生物技术学报, 2023, 31(3): 629−642. [LI Xiaoying, SONG Liqin, LI Mingyuan, et al. Advances in biosynthesis and metabolism regulation of fruit volatile compounds[J]. Journal of Agricultural Biotechnology, 2023, 31(3): 629−642.], articleTitle=null, refAbstract=null), Reference(id=1320883740327395843, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=33, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Xiaoying, SONG Liqin, LI Mingyuan, et al. Advances in biosynthesis and metabolism regulation of fruit volatile compounds[J]. Journal of Agricultural Biotechnology, 2023, 31（3）: 629−642., articleTitle=null, refAbstract=null), Reference(id=1320883740390310404, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=23, rfOrder=34, authorNames=null, journalName=null, refType=null, unstructuredReference=van GEMERT L J. Compilations of odour threshold values in air, water and other media (2nd enlarged and revised ed.)[M]. The Netherlands: Oliemans Punter & Partners BV, 2011., articleTitle=null, refAbstract=null), Reference(id=1320883740461613573, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=35, authorNames=null, journalName=null, refType=null, unstructuredReference=曾小峰, 盖智星, 颜蜜, 等. 蒸汽爆破预处理对压榨紫苏籽油品质和风味的影响[J]. 食品科学, 2025, 46(7): 257−263. [ZENG Xiaofeng, GAI Zhixing, YAN Mi, et al. Effect of steam explosion pretreatment on the quality and flavor of pressed
Perilla seed oil[J]. Food Science, 2025, 46(7): 257−263.], articleTitle=null, refAbstract=null), Reference(id=1320883740528722438, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=36, authorNames=null, journalName=null, refType=null, unstructuredReference=ZENG Xiaofeng, GAI Zhixing, YAN Mi, et al. Effect of steam explosion pretreatment on the quality and flavor of pressed
Perilla seed oil[J]. Food Science, 2025, 46（7）: 257−263., articleTitle=null, refAbstract=null), Reference(id=1320883740616802823, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=37, authorNames=null, journalName=null, refType=null, unstructuredReference=丁嘉丽, 雷春妮, 王波, 等. 基于甘肃河西走廊产区干红葡萄酒中8种风味物质的顶空-气相色谱法优化及其风味识别[J]. 核农学报, 2024, 38(5): 919−930. [DING Jiali, LEI Chunni, WANG Bo, et al. Optimization and flavor recognition of 8 flavor compounds in dry red wine from Hexi Corridor of Gansu Province by headspace-gas chromatography[J]. Journal of Nuclear Agricultural Sciences, 2024, 38(5): 919−930.], articleTitle=null, refAbstract=null), Reference(id=1320883741866705417, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=38, authorNames=null, journalName=null, refType=null, unstructuredReference=DING Jiali, LEI Chunni, WANG Bo, et al. Optimization and flavor recognition of 8 flavor compounds in dry red wine from Hexi Corridor of Gansu Province by headspace-gas chromatography[J]. Journal of Nuclear Agricultural Sciences, 2024, 38（5）: 919−930., articleTitle=null, refAbstract=null), Reference(id=1320883741950591498, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=39, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Hongru, HE Hui, WANG Qiankun, et al. Near-freezing temperature alters ROS metabolism and gene transcription to enhance peach chilling tolerance and aroma quality[J]. Food Research International, 2025, 209: 116297., articleTitle=null, refAbstract=null), Reference(id=1320883742038671884, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=40, authorNames=null, journalName=null, refType=null, unstructuredReference=WEI Jie, GUO Runfang, ZHOU Yang, et al. Phenylacetaldehyde reductase gene (SpPAR) regulates the biosynthesis of phenylethanol and benzylalcohol in
Syringa pubescens[J]. Scientia Horticulturae, 2025, 343: 114075., articleTitle=null, refAbstract=null), Reference(id=1320883742105780749, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=41, authorNames=null, journalName=null, refType=null, unstructuredReference=刘亚芹, 王辉, 朱林, 等. 茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响[J]. 食品科学, 2025, 46(8): 211−220. [LIU Yaqin, WANG Hui, ZHU Lin, et al. Effect of tea cultivars on the volatile metabolite profile and key odorants of keemun black tea[J]. Food Science, 2025, 46(8): 211−220.], articleTitle=null, refAbstract=null), Reference(id=1320883742193861134, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=42, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Yaqin, WANG Hui, ZHU Lin, et al. Effect of tea cultivars on the volatile metabolite profile and key odorants of keemun black tea[J]. Food Science, 2025, 46（8）: 211−220., articleTitle=null, refAbstract=null), Reference(id=1320883742252581391, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=43, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Yuan, AN Huimin, HUANG Yiwen, et al. Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine[J]. Food Chemistry, 2025, 29: 102734., articleTitle=null, refAbstract=null), Reference(id=1320883742323884560, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=44, authorNames=null, journalName=null, refType=null, unstructuredReference=刘越, 刘学梅, 严地澳, 等. 光强与光质对茶鲜叶挥发性与非挥发性品质的影响[J/OL]. 生态学杂志, 1−12 [2025-08-19]. https://link.cnki.net/urlid/21.1148.Q.20250528.1601.010. [LIU Yue, LIU Xuemei, YAN Di'ao, et al. Effects of light intensity and light quality on volatile and non-volatile quality components of fresh tea leaves[J/OL]. Chinese Journal of Ecology, 1−12 [2025-08-19]. https://link.cnki.net/urlid/21.1148.Q.20250528.1601.010.], articleTitle=null, refAbstract=null), Reference(id=1320883742395187729, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=45, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Yue, LIU Xuemei, YAN Di'ao, et al. Effects of light intensity and light quality on volatile and non-volatile quality components of fresh tea leaves[J/OL]. Chinese Journal of Ecology, 1−12 [2025-08-19]. https://link.cnki.net/urlid/21.1148.Q.20250528.1601.010., articleTitle=null, refAbstract=null), Reference(id=1320883742466490898, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=46, authorNames=null, journalName=null, refType=null, unstructuredReference=徐丽丽, 王佳童, 朱荫, 等. 蜜桃乌龙复合茶中“桃香”关键挥发性成分分析[J]. 茶叶科学, 2023, 43(2): 237−249. [XU Lili, WANG Jiatong, ZHU Yin, et al. Identification of key volatile components of "peach fragrance" in blended peach oolong tea[J]. Journal of Tea Science, 2023, 43(2): 237−249.], articleTitle=null, refAbstract=null), Reference(id=1320883742546182675, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=XU Lili, WANG Jiatong, ZHU Yin, et al. Identification of key volatile components of "peach fragrance" in blended peach oolong tea[J]. Journal of Tea Science, 2023, 43（2）: 237−249., articleTitle=null, refAbstract=null), Reference(id=1320883742638457364, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=尤秋爽, 石亚丽, 朱荫, 等. 加工工艺对绿茶关键呈香成分的影响[J]. 食品科学, 2023, 44(8): 194−200. [YOU Qiushuang, SHI Yali, ZHU Yin, et al. Effect of different processing technologies on the key aroma-active compounds of green tea[J]. Food Science, 2023, 44(8): 194−200.], articleTitle=null, refAbstract=null), Reference(id=1320883742734926357, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=YOU Qiushuang, SHI Yali, ZHU Yin, et al. Effect of different processing technologies on the key aroma-active compounds of green tea[J]. Food Science, 2023, 44（8）: 194−200., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320883731599049141, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, xref=null, ext=[AuthorCompanyExt(id=1320883731628409270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, China), AuthorCompanyExt(id=1320883731632603575, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, companyId=1320883731599049141, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193)])], figs=[ArticleFig(id=1320883734748971473, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.1, caption=
Circle clustered heatmap of volatiles of concentrated peach puree during commercial processing, figureFileSmall=YhnqSrqKG4L721CfOo+iDw==, figureFileBig=wye4KPzI1qP3Quby1M0Gng==, tableContent=null), ArticleFig(id=1320883734820274642, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图1, caption=
浓缩桃浆热加工过程挥发性成分圆形聚类热图, figureFileSmall=YhnqSrqKG4L721CfOo+iDw==, figureFileBig=wye4KPzI1qP3Quby1M0Gng==, tableContent=null), ArticleFig(id=1320883735000629715, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.2, caption=
Volatiles content in commercial concentrated peach puree during processing, figureFileSmall=Hsn0MdnBHwMeGiliAxRhMg==, figureFileBig=Ihfc0zFLAC2GwGP45N+3nw==, tableContent=null), ArticleFig(id=1320883735063544276, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图2, caption=
浓缩桃浆热加工过程挥发性成分含量注：不同小写字母表示有显著性差异（P<0.05）。
, figureFileSmall=Hsn0MdnBHwMeGiliAxRhMg==, figureFileBig=Ihfc0zFLAC2GwGP45N+3nw==, tableContent=null), ArticleFig(id=1320883735139041749, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.3, caption=
Volatiles types polar coordinates in commercial concentrated peach puree during processing, figureFileSmall=TytnSIyALtPFhn/fvUs4fw==, figureFileBig=wcI0YRreXfugyGO+0MyYcg==, tableContent=null), ArticleFig(id=1320883735227122134, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图3, caption=
浓缩桃浆热加工过程挥发性成分种类极坐标, figureFileSmall=TytnSIyALtPFhn/fvUs4fw==, figureFileBig=wcI0YRreXfugyGO+0MyYcg==, tableContent=null), ArticleFig(id=1320883735298425303, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.4, caption=
Chord plot of aroma-active components in commercial concentrated peach puree during processing, figureFileSmall=bvWO/RcZtNxW+tCUEOkNmA==, figureFileBig=a4Tkdw8vdD6DEQYqJI5JlA==, tableContent=null), ArticleFig(id=1320883735369728472, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图4, caption=
浓缩桃浆热加工过程香气活性成分弦图, figureFileSmall=bvWO/RcZtNxW+tCUEOkNmA==, figureFileBig=a4Tkdw8vdD6DEQYqJI5JlA==, tableContent=null), ArticleFig(id=1320883735449420249, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.5, caption=
PCA of aroma-active components in commercial concentrated peach puree during processing, figureFileSmall=eR4Jv1zuBdy3YiB9u4U6rQ==, figureFileBig=fLM4VQn6k8XaiXfcVmkgYw==, tableContent=null), ArticleFig(id=1320883735512334810, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图5, caption=
浓缩桃浆热加工过程香气活性成分PCA, figureFileSmall=eR4Jv1zuBdy3YiB9u4U6rQ==, figureFileBig=fLM4VQn6k8XaiXfcVmkgYw==, tableContent=null), ArticleFig(id=1320883735575249371, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Fig.6, caption=
PLS-DA model analysis of GC-MS/MS data of concentrated peach puree during processing, figureFileSmall=ADDjN4UWny64Lo3MQXLcAA==, figureFileBig=WTe22uVR80CFzfWoNKvHbA==, tableContent=null), ArticleFig(id=1320883735642358236, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=图6, caption=
浓缩桃浆不同加工阶段的GC-MS/MS的PLS-DA模型分析注：（A）PLS-DA得分图；（B）置换检验图；（C）VIP值。
, figureFileSmall=ADDjN4UWny64Lo3MQXLcAA==, figureFileBig=WTe22uVR80CFzfWoNKvHbA==, tableContent=null), ArticleFig(id=1320883735713661405, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Table 1, caption=
Relative content of volatiles in concentrated peach puree during different processing stages
, figureFileSmall=null, figureFileBig=null, tableContent=
| CAS | 中文名称 | 香气描述 | RI | 相对含量（μg/kg 2-辛醇） | 定性方式 |
|---|
| 破碎后 | 离心后 | 浓缩后 | 灭菌后 |
|---|
| 内酯类 | | | | | | | |
| 695-06-7 | γ-己内酯 | 甜香，果香 | 1714 | 12.13±0.31a | 11.16±0.19b | 12.89±0.12a | 12.75±0.24a | MS/RI |
| 104-50-7 | γ-辛内酯 | 椰子香味 | 1933 | − | − | 1.07±0.02b | 1.11±0.01a | MS/RI |
| 706-14-9 | γ-癸内酯 | 桃子味 | 2169 | − | − | 4.99±0.26a | 4.22±0.13b | MS/RI |
| 698-76-0 | δ-辛内酯 | 桃子味 | 1986 | 0.46±0.04a | 0.33±0.01b | − | − | MS/RI |
| 104-61-0 | γ-壬内酯 | 椰子味，桃子味 | 2049 | 3.96±0.11a | 3.26±0.09b | − | − | MS/RI |
| 酯类 | | | | | | | |
| 141-78-6 | 乙酸乙酯 | 果香，菠萝味 | 831 | − | − | 27.5±0.49 | − | MS/RI |
| 123-86-4 | 乙酸丁酯 | 梨，果香 | 1067 | 1.00±0.08b | 0.55±0.10c | 0.76±0.02bc | 1.72±0.09a | MS/RI |
| 97-64-3 | 乳酸乙酯 | 果香 | 1352 | 9.12±0.24a | 0.65±0.03b | 0.60±0.01b | − | MS/RI |
| 1114-92-7 | 丁烷-2,3-二乙酸二酯 | 果香 | 1533 | 65.11±0.09a | 47.36±0.26b | 20.15±0.01c | 10.25±0.20d | MS/RI |
| 115-99-1 | 甲酸芳樟酯 | 柑橘，小茴香 | 1557 | − | − | 0.55±0.01a | 0.48±0.01b | MS/RI |
| 105-37-3 | 丙酸乙酯 | 果香 | 933 | 2.34±0.22a | 0.53±0.08b | − | − | MS/RI |
| 109-60-4 | 乙酸丙酯 | 果香 | 954 | 10.92±0.71b | 10.19±0.81b | − | 18.51±1.47a | MS/RI |
| 110-19-0 | 乙酸异丁酯 | 苹果味，香蕉味 | 1004 | 13.52±1.09a | 6.12±0.20b | − | − | MS/RI |
| 105-54-4 | 丁酸乙酯 | 苹果味 | 1029 | 4.66±0.35a | 1.14±0.05b | − | − | MS/RI |
| 108-64-5 | 异戊酸乙酯 | 果香 | 1062 | 1.91±0.11a | 0.20±0.01b | − | − | MS/RI |
| 123-92-2 | 乙酸异戊酯 | 香蕉味 | 1124 | 30.51±1.88a | 6.93±0.22b | − | − | MS/RI |
| 5205-07-2 | 3-甲基-3-丁烯-1-醇乙酸酯 | 果香 | 1202 | − | 0.36±0.01 | − | − | MS/RI |
| 142-92-7 | 乙酸己酯 | 水果味，愉快气味 | 1280 | 33.27±0.37a | 1.80±0.01b | − | − | MS/RI |
| 3681-71-8 | 乙酸叶醇酯 | 香蕉味 | 1327 | 24.13±0.98b | 28.01±0.82a | − | − | MS/RI |
| 56922-75-9 | （Z）-己-2-烯基乙酸酯 | 果香 | 1344 | 8.63±0.17a | 1.92±0.01b | − | − | MS/RI |
| 106-32-1 | 辛酸乙酯 | 果香 | 1447 | 1.18±0.09a | 0.18±0.01b | − | − | MS/RI |
| 112-32-3 | 甲酸辛酯 | 果香 | 1569 | − | 1.49±0.03 | − | − | MS/RI |
| 140-11-4 | 乙酸苄酯 | 清新，煮蔬菜味 | 1740 | 7.13±0.03a | 0.85±0.01b | − | − | MS/RI |
| 101-97-3 | 苯乙酸乙酯 | 果香，甜香 | 1797 | − | 0.20±0.01 | − | − | MS/RI |
| 103-45-7 | 乙酸苯乙酯 | 玫瑰花香，蜂蜜香 | 1834 | 8.91±0.09a | 3.88±0.07b | − | − | MS/RI |
| 102-76-1 | 三乙酸甘油酯 | 特异气味 | 2087 | − | 0.12±0.01 | − | − | MS/RI |
| 93-58-3 | 苯甲酸甲酯 | 李子味，香料味，甜香 | 1636 | 4.52±0.20 | − | − | − | MS/RI |
| 623-42-7 | 丁酸甲酯 | 果香，甜香 | 967 | 0.32±0.04 | − | − | − | MS/RI |
| 110-42-9 | 癸酸甲酯 | 酒香 | 1608 | 0.30±0.01 | − | − | − | MS/RI |
| 123-66-0 | 正己酸乙酯 | 苹果皮味，果香 | 1242 | 0.74±0.01 | − | − | − | MS/RI |
| 111-11-5 | 辛酸甲酯 | 橘子味 | 1401 | 1.11±0.23 | − | − | − | MS/RI |
| 104-57-4 | 甲酸苄酯 | 强烈果味 | 1699 | − | − | − | 0.12±0.01 | MS/RI |
| 醛类 | | | | | | | |
| 110-62-3 | 戊醛 | 杏仁，麦芽气味 | 959 | − | 3.12±0.04c | 6.61±0.21b | 9.71±0.05a | MS/RI |
| 66-25-1 | 己醛 | 青草，绿色 | 1079 | 1.13±0.02b | 16.37±1.81a | 3.35±0.02b | 4.49±0.18b | MS/RI |
| 6728-26-3 | （E）-2-己烯醛 | 苹果，青草，绿色 | 1226 | 6.24±0.22d | 24.82±1.09a | 8.95±0.01c | 11.37±0.36b | MS/RI |
| 124-19-6 | 壬醛 | 柑橘味，脂肪为，绿色 | 1405 | 2.14±0.02b | 4.13±0.03a | 1.21±0.02c | 0.93±0.05d | MS/RI |
| 100-52-7 | 苯甲醛 | 苦杏仁味，花香 | 1534 | 173.78±12.41a | 84.64±2.58b | 15.17±0.05c | 10.29±0.06c | MS/RI |
| 124-13-0 | 辛醛 | 脂肪味，柠檬，绿色 | 1299 | − | 2.19±0.01 | − | − | MS/RI |
| 112-31-2 | 癸醛 | 肥皂，橘子皮，牛脂 | 1511 | − | 0.36±0.01 | − | − | MS/RI |
| 18829-56-6 | （E）-2-壬烯醛 | 肥皂，脂肪味，杏仁味 | 1547 | − | 0.10±0.01 | − | − | MS/RI |
| 557-48-2 | （E,Z）-2,6-壬二烯醛 | 黄瓜味，绿色 | 1595 | 0.65±0.07 | − | − | − | MS/RI |
| 34246-54-3 | 3-乙基苯甲醛 | / | 1721 | 0.18±0.03 | − | − | − | MS/RI |
| 醇类 | | | | | | | |
| 123-51-3 | 异戊醇 | 轻微酒精气味 | 1215 | 61.75±3.99a | 6.99±0.96b | 0.53±0.01b | 0.58±0.01b | MS/RI |
| 71-41-0 | 1-戊醇 | 香脂味 | 1259 | − | 1.08±0.17c | 2.00±0.14b | 2.65±0.05a | MS/RI |
| 111-27-3 | 正己醇 | 愉快气味，花香，绿色 | 1364 | 258.81±12.68a | 53.31±1.17b | 5.51±0.10c | 7.75±0.13c | MS/RI |
| 928-96-1 | 叶醇 | 青草气味 | 1396 | 18.31±0.55a | 10.28±0.4b | 3.11±0.01c | 3.82±0.12c | MS/RI |
| 928-94-9 | （Z）-2-已烯-1-醇 | 绿叶，绿色气味 | 1418 | 22.1±0.68a | 5.48±0.18b | 4.91±0.74b | − | MS/RI |
| 104-76-7 | 2-乙基己醇 | 玫瑰花香，绿色气味 | 1502 | − | 1.09±0.06a | 0.39±0.02b | − | MS/RI |
| 100-51-6 | 苯甲醇 | 甜香，花香 | 1892 | 145.24±1.16a | 0.32±0.08b | 0.54±0.01b | 0.63±0.01b | MS/RI |
| 60-12-8 | 苯乙醇 | 蜂蜜香，玫瑰花香 | 1929 | 28.49±0.73a | 3.52±0.34b | 1.51±0.01c | 1.47±0.03c | MS/RI |
| 64-17-5 | 乙醇 | 甜香 | 908 | 294.61±18.76a | 58.64±2.77b | − | − | MS/RI |
| 78-83-1 | 异丁醇 | 酒精气味，苦味 | 1093 | 10.93±0.71a | 2.30±0.30b | − | 0.24±0.03c | MS/RI |
| 584-02-1 | 3-戊醇 | 水果 | 1110 | − | 0.56±0.09 | − | − | MS/RI |
| 3293-47-8 | 二氢-β-紫罗兰醇 | 琥珀木香味 | 1984 | − | 0.12±0.01 | − | − | MS/RI |
| 143-08-8 | 1-壬醇 | 脂肪味，绿色气味 | 1675 | 2.27±0.16 | − | − | − | MS/RI |
| 111-87-5 | 1-辛醇 | 金属味，燃烧气味 | 1569 | 1.82±0.01 | − | − | − | MS/RI |
| 543-49-7 | 2-庚醇 | 蘑菇味 | 1330 | 2.77±0.13 | − | − | − | MS/RI |
| 10340-23-5 | （Z）-3-壬烯-1-醇 | 蘑菇味 | 1699 | 5.70±0.03 | − | − | − | MS/RI |
| 928-95-0 | （E）-2-己烯-1-醇 | 绿色，绿叶气味 | 1418 | − | − | − | 5.33±0.22 | MS/RI |
| 29957-43-5 | 3,7-二甲基辛-1,5,7-三烯-3-醇 | 发霉气味 | 1621 | − | − | − | 0.12±0.01 | MS/RI |
| 酮类 | | | | | | | |
| 110-93-0 | 甲基庚烯酮 | 胡椒，蘑菇，橡胶 | 1348 | − | 1.49±0.04a | 0.70±0.06c | 0.87±0.04b | MS/RI |
| 4906-24-5 | 3-乙酰氧基-2-丁酮 | 辛辣、甜腻，奶油味 | 1390 | 14.62±0.54a | 12.43±0.30b | 13.53±0.14ab | 7.22±0.05c | MS/RI |
| 14309-57-0 | 3-壬烯-2-酮 | 果味，辛辣味，甘草气味 | 1524 | − | − | 1.03±0.01a | 0.89±0.02b | MS/RI |
| 1125-21-9 | 茶香酮 | 发霉木香味 | 1705 | − | − | 0.84±0.01b | 1.33±0.08a | MS/RI |
| 23726-93-4 | 大马士酮 | 蒸煮味，苹果，玫瑰味 | 1842 | − | − | 0.16±0.01 | − | MS/RI |
| 17283-81-7 | β-二氢紫罗兰酮 | 花香，泥土味 | 1853 | − | − | 0.05±0.01 | − | MS/RI |
| 18402-83-0 | （3E）-3-壬烯-2-酮 | / | 1524 | − | 0.41±0.01 | − | − | MS/RI |
| 27593-23-3 | 6-戊基-2H-吡喃-2-酮 | 椰子味 | 2214 | − | − | − | 0.29±0.03 | MS/RI |
| 酸类 | | | | | | | |
| 64-19-7 | 乙酸 | 酸味 | 1465 | 63.46±0.05a | − | 14.56±0.02b | 10.76±0.01c | MS/RI |
| 107-92-6 | 丁酸 | 酸臭，奶酪，汗味 | 1668 | − | − | 1.34±0.02a | 1.42±0.06a | MS/RI |
| 503-74-2 | 异戊酸 | 酸败味 | 1690 | 18.27±0.40b | − | 39.56±0.38a | 7.62±0.04c | MS/RI |
| 呋喃类 | | | | | | | MS/RI |
| 3208-16-0 | 2-乙基呋喃 | 坚果味 | 928 | − | − | 0.7±0.07 | − | MS/RI |
| 3777-69-3 | 2-戊基呋喃 | 青豆，黄油味 | 1239 | 1.37±0.05c | 0.98±0.01d | 2.28±0.09a | 1.69±0.01b | MS/RI |
| 498-60-2 | 3-糠醛 | | 1473 | − | − | 11.91±0.21 | − | MS/RI |
| 98-01-1 | 糠醛 | 烤面包味，甜香 | 1473 | − | − | − | 10.08±0.43 | MS/RI |
| 其他类 | | | | | | | |
| 108-95-2 | 苯酚 | 酚味 | 2019 | 0.51±0.11a | 0.34±0.02ab | 0.15±0.01b | 0.13±0.01b | MS/RI |
| 123-07-9 | 对乙基苯酚 | 酚味，香料 | 2192 | − | 0.53±0.04a | 0.16±0.01b | 0.15±0.01b | MS/RI |
| 90-05-1 | 愈创木酚 | 烟味，甜香，药草味 | 1876 | 0.09±0.01a | 0.05±0.01b | − | − | MS/RI |
| 2785-89-9 | 4-乙基愈创木酚 | 烟熏味 | 2048 | 2.91±0.06a | 0.73±0.06b | − | − | MS/RI |
| 5912-86-7 | （Z）-2-甲氧基-4-（丙-1-烯基）苯酚 | / | 2188 | − | − | − | 0.08±0.01 | MS/RI |
| 108-88-3 | 甲苯 | 化学试剂，刺激味道 | 1033 | − | − | − | 1.49±0.02 | MS/RI |
| 1014-60-4 | 1, 3-二叔丁基苯 | / | 1440 | 30.45±0.47c | 68.84±0.40a | 17.01±1.20d | 52.13±0.45b | MS/RI |
| 25155-15-1 | 甲基（1-甲基乙基）-苯 | / | 1280 | − | − | 0.24±0.03 | − | MS/RI |
| 91-20-3 | 萘 | 辛辣味 | 1752 | 1.07±0.42 | − | − | − | MS/RI |
| 100-42-5 | 苯乙烯 | 汽油味 | 1264 | 1.25±0.02a | 0.12±0.01b | − | − | MS/RI |
| 36431-72-8 | 茶香螺烷 | 花香，茶香 | 1518 | 8.57±0.43a | 0.56±0.01b | 0.10±0.01b | − | MS/RI |
| 275-51-4 | 甘菊蓝 | 芳香 | 1752 | − | − | 0.38±0.03b | 0.70±0.03a | MS/RI |
| 2471-84-3 | 1-亚甲基茚 | 焦油气味 | 1752 | − | 0.60±0.01 | − | − | MS/RI |
| 85213-22-5 | 2-乙酰基-1-吡咯啉 | 爆米花，熟米饭香气 | 1335 | 0.21±0.01 | − | − | − | MS/RI |
), ArticleFig(id=1320883735822713310, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=表1, caption=
浓缩桃浆不同加工阶段挥发性成分的相对含量
, figureFileSmall=null, figureFileBig=null, tableContent=
| CAS | 中文名称 | 香气描述 | RI | 相对含量（μg/kg 2-辛醇） | 定性方式 |
|---|
| 破碎后 | 离心后 | 浓缩后 | 灭菌后 |
|---|
| 内酯类 | | | | | | | |
| 695-06-7 | γ-己内酯 | 甜香，果香 | 1714 | 12.13±0.31a | 11.16±0.19b | 12.89±0.12a | 12.75±0.24a | MS/RI |
| 104-50-7 | γ-辛内酯 | 椰子香味 | 1933 | − | − | 1.07±0.02b | 1.11±0.01a | MS/RI |
| 706-14-9 | γ-癸内酯 | 桃子味 | 2169 | − | − | 4.99±0.26a | 4.22±0.13b | MS/RI |
| 698-76-0 | δ-辛内酯 | 桃子味 | 1986 | 0.46±0.04a | 0.33±0.01b | − | − | MS/RI |
| 104-61-0 | γ-壬内酯 | 椰子味，桃子味 | 2049 | 3.96±0.11a | 3.26±0.09b | − | − | MS/RI |
| 酯类 | | | | | | | |
| 141-78-6 | 乙酸乙酯 | 果香，菠萝味 | 831 | − | − | 27.5±0.49 | − | MS/RI |
| 123-86-4 | 乙酸丁酯 | 梨，果香 | 1067 | 1.00±0.08b | 0.55±0.10c | 0.76±0.02bc | 1.72±0.09a | MS/RI |
| 97-64-3 | 乳酸乙酯 | 果香 | 1352 | 9.12±0.24a | 0.65±0.03b | 0.60±0.01b | − | MS/RI |
| 1114-92-7 | 丁烷-2,3-二乙酸二酯 | 果香 | 1533 | 65.11±0.09a | 47.36±0.26b | 20.15±0.01c | 10.25±0.20d | MS/RI |
| 115-99-1 | 甲酸芳樟酯 | 柑橘，小茴香 | 1557 | − | − | 0.55±0.01a | 0.48±0.01b | MS/RI |
| 105-37-3 | 丙酸乙酯 | 果香 | 933 | 2.34±0.22a | 0.53±0.08b | − | − | MS/RI |
| 109-60-4 | 乙酸丙酯 | 果香 | 954 | 10.92±0.71b | 10.19±0.81b | − | 18.51±1.47a | MS/RI |
| 110-19-0 | 乙酸异丁酯 | 苹果味，香蕉味 | 1004 | 13.52±1.09a | 6.12±0.20b | − | − | MS/RI |
| 105-54-4 | 丁酸乙酯 | 苹果味 | 1029 | 4.66±0.35a | 1.14±0.05b | − | − | MS/RI |
| 108-64-5 | 异戊酸乙酯 | 果香 | 1062 | 1.91±0.11a | 0.20±0.01b | − | − | MS/RI |
| 123-92-2 | 乙酸异戊酯 | 香蕉味 | 1124 | 30.51±1.88a | 6.93±0.22b | − | − | MS/RI |
| 5205-07-2 | 3-甲基-3-丁烯-1-醇乙酸酯 | 果香 | 1202 | − | 0.36±0.01 | − | − | MS/RI |
| 142-92-7 | 乙酸己酯 | 水果味，愉快气味 | 1280 | 33.27±0.37a | 1.80±0.01b | − | − | MS/RI |
| 3681-71-8 | 乙酸叶醇酯 | 香蕉味 | 1327 | 24.13±0.98b | 28.01±0.82a | − | − | MS/RI |
| 56922-75-9 | （Z）-己-2-烯基乙酸酯 | 果香 | 1344 | 8.63±0.17a | 1.92±0.01b | − | − | MS/RI |
| 106-32-1 | 辛酸乙酯 | 果香 | 1447 | 1.18±0.09a | 0.18±0.01b | − | − | MS/RI |
| 112-32-3 | 甲酸辛酯 | 果香 | 1569 | − | 1.49±0.03 | − | − | MS/RI |
| 140-11-4 | 乙酸苄酯 | 清新，煮蔬菜味 | 1740 | 7.13±0.03a | 0.85±0.01b | − | − | MS/RI |
| 101-97-3 | 苯乙酸乙酯 | 果香，甜香 | 1797 | − | 0.20±0.01 | − | − | MS/RI |
| 103-45-7 | 乙酸苯乙酯 | 玫瑰花香，蜂蜜香 | 1834 | 8.91±0.09a | 3.88±0.07b | − | − | MS/RI |
| 102-76-1 | 三乙酸甘油酯 | 特异气味 | 2087 | − | 0.12±0.01 | − | − | MS/RI |
| 93-58-3 | 苯甲酸甲酯 | 李子味，香料味，甜香 | 1636 | 4.52±0.20 | − | − | − | MS/RI |
| 623-42-7 | 丁酸甲酯 | 果香，甜香 | 967 | 0.32±0.04 | − | − | − | MS/RI |
| 110-42-9 | 癸酸甲酯 | 酒香 | 1608 | 0.30±0.01 | − | − | − | MS/RI |
| 123-66-0 | 正己酸乙酯 | 苹果皮味，果香 | 1242 | 0.74±0.01 | − | − | − | MS/RI |
| 111-11-5 | 辛酸甲酯 | 橘子味 | 1401 | 1.11±0.23 | − | − | − | MS/RI |
| 104-57-4 | 甲酸苄酯 | 强烈果味 | 1699 | − | − | − | 0.12±0.01 | MS/RI |
| 醛类 | | | | | | | |
| 110-62-3 | 戊醛 | 杏仁，麦芽气味 | 959 | − | 3.12±0.04c | 6.61±0.21b | 9.71±0.05a | MS/RI |
| 66-25-1 | 己醛 | 青草，绿色 | 1079 | 1.13±0.02b | 16.37±1.81a | 3.35±0.02b | 4.49±0.18b | MS/RI |
| 6728-26-3 | （E）-2-己烯醛 | 苹果，青草，绿色 | 1226 | 6.24±0.22d | 24.82±1.09a | 8.95±0.01c | 11.37±0.36b | MS/RI |
| 124-19-6 | 壬醛 | 柑橘味，脂肪为，绿色 | 1405 | 2.14±0.02b | 4.13±0.03a | 1.21±0.02c | 0.93±0.05d | MS/RI |
| 100-52-7 | 苯甲醛 | 苦杏仁味，花香 | 1534 | 173.78±12.41a | 84.64±2.58b | 15.17±0.05c | 10.29±0.06c | MS/RI |
| 124-13-0 | 辛醛 | 脂肪味，柠檬，绿色 | 1299 | − | 2.19±0.01 | − | − | MS/RI |
| 112-31-2 | 癸醛 | 肥皂，橘子皮，牛脂 | 1511 | − | 0.36±0.01 | − | − | MS/RI |
| 18829-56-6 | （E）-2-壬烯醛 | 肥皂，脂肪味，杏仁味 | 1547 | − | 0.10±0.01 | − | − | MS/RI |
| 557-48-2 | （E,Z）-2,6-壬二烯醛 | 黄瓜味，绿色 | 1595 | 0.65±0.07 | − | − | − | MS/RI |
| 34246-54-3 | 3-乙基苯甲醛 | / | 1721 | 0.18±0.03 | − | − | − | MS/RI |
| 醇类 | | | | | | | |
| 123-51-3 | 异戊醇 | 轻微酒精气味 | 1215 | 61.75±3.99a | 6.99±0.96b | 0.53±0.01b | 0.58±0.01b | MS/RI |
| 71-41-0 | 1-戊醇 | 香脂味 | 1259 | − | 1.08±0.17c | 2.00±0.14b | 2.65±0.05a | MS/RI |
| 111-27-3 | 正己醇 | 愉快气味，花香，绿色 | 1364 | 258.81±12.68a | 53.31±1.17b | 5.51±0.10c | 7.75±0.13c | MS/RI |
| 928-96-1 | 叶醇 | 青草气味 | 1396 | 18.31±0.55a | 10.28±0.4b | 3.11±0.01c | 3.82±0.12c | MS/RI |
| 928-94-9 | （Z）-2-已烯-1-醇 | 绿叶，绿色气味 | 1418 | 22.1±0.68a | 5.48±0.18b | 4.91±0.74b | − | MS/RI |
| 104-76-7 | 2-乙基己醇 | 玫瑰花香，绿色气味 | 1502 | − | 1.09±0.06a | 0.39±0.02b | − | MS/RI |
| 100-51-6 | 苯甲醇 | 甜香，花香 | 1892 | 145.24±1.16a | 0.32±0.08b | 0.54±0.01b | 0.63±0.01b | MS/RI |
| 60-12-8 | 苯乙醇 | 蜂蜜香，玫瑰花香 | 1929 | 28.49±0.73a | 3.52±0.34b | 1.51±0.01c | 1.47±0.03c | MS/RI |
| 64-17-5 | 乙醇 | 甜香 | 908 | 294.61±18.76a | 58.64±2.77b | − | − | MS/RI |
| 78-83-1 | 异丁醇 | 酒精气味，苦味 | 1093 | 10.93±0.71a | 2.30±0.30b | − | 0.24±0.03c | MS/RI |
| 584-02-1 | 3-戊醇 | 水果 | 1110 | − | 0.56±0.09 | − | − | MS/RI |
| 3293-47-8 | 二氢-β-紫罗兰醇 | 琥珀木香味 | 1984 | − | 0.12±0.01 | − | − | MS/RI |
| 143-08-8 | 1-壬醇 | 脂肪味，绿色气味 | 1675 | 2.27±0.16 | − | − | − | MS/RI |
| 111-87-5 | 1-辛醇 | 金属味，燃烧气味 | 1569 | 1.82±0.01 | − | − | − | MS/RI |
| 543-49-7 | 2-庚醇 | 蘑菇味 | 1330 | 2.77±0.13 | − | − | − | MS/RI |
| 10340-23-5 | （Z）-3-壬烯-1-醇 | 蘑菇味 | 1699 | 5.70±0.03 | − | − | − | MS/RI |
| 928-95-0 | （E）-2-己烯-1-醇 | 绿色，绿叶气味 | 1418 | − | − | − | 5.33±0.22 | MS/RI |
| 29957-43-5 | 3,7-二甲基辛-1,5,7-三烯-3-醇 | 发霉气味 | 1621 | − | − | − | 0.12±0.01 | MS/RI |
| 酮类 | | | | | | | |
| 110-93-0 | 甲基庚烯酮 | 胡椒，蘑菇，橡胶 | 1348 | − | 1.49±0.04a | 0.70±0.06c | 0.87±0.04b | MS/RI |
| 4906-24-5 | 3-乙酰氧基-2-丁酮 | 辛辣、甜腻，奶油味 | 1390 | 14.62±0.54a | 12.43±0.30b | 13.53±0.14ab | 7.22±0.05c | MS/RI |
| 14309-57-0 | 3-壬烯-2-酮 | 果味，辛辣味，甘草气味 | 1524 | − | − | 1.03±0.01a | 0.89±0.02b | MS/RI |
| 1125-21-9 | 茶香酮 | 发霉木香味 | 1705 | − | − | 0.84±0.01b | 1.33±0.08a | MS/RI |
| 23726-93-4 | 大马士酮 | 蒸煮味，苹果，玫瑰味 | 1842 | − | − | 0.16±0.01 | − | MS/RI |
| 17283-81-7 | β-二氢紫罗兰酮 | 花香，泥土味 | 1853 | − | − | 0.05±0.01 | − | MS/RI |
| 18402-83-0 | （3E）-3-壬烯-2-酮 | / | 1524 | − | 0.41±0.01 | − | − | MS/RI |
| 27593-23-3 | 6-戊基-2H-吡喃-2-酮 | 椰子味 | 2214 | − | − | − | 0.29±0.03 | MS/RI |
| 酸类 | | | | | | | |
| 64-19-7 | 乙酸 | 酸味 | 1465 | 63.46±0.05a | − | 14.56±0.02b | 10.76±0.01c | MS/RI |
| 107-92-6 | 丁酸 | 酸臭，奶酪，汗味 | 1668 | − | − | 1.34±0.02a | 1.42±0.06a | MS/RI |
| 503-74-2 | 异戊酸 | 酸败味 | 1690 | 18.27±0.40b | − | 39.56±0.38a | 7.62±0.04c | MS/RI |
| 呋喃类 | | | | | | | MS/RI |
| 3208-16-0 | 2-乙基呋喃 | 坚果味 | 928 | − | − | 0.7±0.07 | − | MS/RI |
| 3777-69-3 | 2-戊基呋喃 | 青豆，黄油味 | 1239 | 1.37±0.05c | 0.98±0.01d | 2.28±0.09a | 1.69±0.01b | MS/RI |
| 498-60-2 | 3-糠醛 | | 1473 | − | − | 11.91±0.21 | − | MS/RI |
| 98-01-1 | 糠醛 | 烤面包味，甜香 | 1473 | − | − | − | 10.08±0.43 | MS/RI |
| 其他类 | | | | | | | |
| 108-95-2 | 苯酚 | 酚味 | 2019 | 0.51±0.11a | 0.34±0.02ab | 0.15±0.01b | 0.13±0.01b | MS/RI |
| 123-07-9 | 对乙基苯酚 | 酚味，香料 | 2192 | − | 0.53±0.04a | 0.16±0.01b | 0.15±0.01b | MS/RI |
| 90-05-1 | 愈创木酚 | 烟味，甜香，药草味 | 1876 | 0.09±0.01a | 0.05±0.01b | − | − | MS/RI |
| 2785-89-9 | 4-乙基愈创木酚 | 烟熏味 | 2048 | 2.91±0.06a | 0.73±0.06b | − | − | MS/RI |
| 5912-86-7 | （Z）-2-甲氧基-4-（丙-1-烯基）苯酚 | / | 2188 | − | − | − | 0.08±0.01 | MS/RI |
| 108-88-3 | 甲苯 | 化学试剂，刺激味道 | 1033 | − | − | − | 1.49±0.02 | MS/RI |
| 1014-60-4 | 1, 3-二叔丁基苯 | / | 1440 | 30.45±0.47c | 68.84±0.40a | 17.01±1.20d | 52.13±0.45b | MS/RI |
| 25155-15-1 | 甲基（1-甲基乙基）-苯 | / | 1280 | − | − | 0.24±0.03 | − | MS/RI |
| 91-20-3 | 萘 | 辛辣味 | 1752 | 1.07±0.42 | − | − | − | MS/RI |
| 100-42-5 | 苯乙烯 | 汽油味 | 1264 | 1.25±0.02a | 0.12±0.01b | − | − | MS/RI |
| 36431-72-8 | 茶香螺烷 | 花香，茶香 | 1518 | 8.57±0.43a | 0.56±0.01b | 0.10±0.01b | − | MS/RI |
| 275-51-4 | 甘菊蓝 | 芳香 | 1752 | − | − | 0.38±0.03b | 0.70±0.03a | MS/RI |
| 2471-84-3 | 1-亚甲基茚 | 焦油气味 | 1752 | − | 0.60±0.01 | − | − | MS/RI |
| 85213-22-5 | 2-乙酰基-1-吡咯啉 | 爆米花，熟米饭香气 | 1335 | 0.21±0.01 | − | − | − | MS/RI |
), ArticleFig(id=1320883735931765215, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=EN, label=Table 2, caption=
Key aroma-active compounds in concentrated peach puree during different processing stages
, figureFileSmall=null, figureFileBig=null, tableContent=
| 中文名称 | 阈值（mg/kg） | 相对气味活性值 |
|---|
| 破碎 | 离心 | 浓缩 | 灭菌 |
|---|
| γ-癸内酯 | 0.00179 | − | − | 2.79 | 2.36 |
| 丁酸乙酯 | 0.001 | 4.66 | 1.14 | − | − |
| 异戊酸乙酯 | 0.0001 | 19.09 | 2.02 | − | − |
| 乙酸异戊酯 | 0.002 | 15.25 | 3.47 | − | − |
| 乙酸己酯 | 0.01 | 3.33 | 0.18 | − | − |
| 乙酸叶醇酯 | 0.013 | 1.86 | 2.15 | − | − |
| 己醛 | 0.0024 | 0.47 | 6.82 | 1.40 | 1.87 |
| 辛醛 | 0.0008 | − | 2.74 | − | − |
| （E,Z）-2,6-壬二烯醛 | 0.00014 | 4.62 | − | − | − |
| 正己醇 | 0.01 | 25.88 | 5.33 | 0.55 | 0.77 |
| 苯甲醇 | 0.1 | 1.45 | 0.00 | 0.01 | 0.01 |
| 大马士酮 | 0.000002 | − | − | 82.12 | − |
| 异戊酸 | 0.01 | 1.83 | − | 3.96 | 0.76 |
| 茶香螺烷 | 0.0002 | 42.86 | 2.81 | 0.52 | − |
| 2-乙酰基-1-吡咯啉 | 0.0001 | 2.13 | − | − | − |
), ArticleFig(id=1320883736003068384, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320883727341830565, language=CN, label=表2, caption=
浓缩桃浆不同加工阶段关键香气活性成分
, figureFileSmall=null, figureFileBig=null, tableContent=
| 中文名称 | 阈值（mg/kg） | 相对气味活性值 |
|---|
| 破碎 | 离心 | 浓缩 | 灭菌 |
|---|
| γ-癸内酯 | 0.00179 | − | − | 2.79 | 2.36 |
| 丁酸乙酯 | 0.001 | 4.66 | 1.14 | − | − |
| 异戊酸乙酯 | 0.0001 | 19.09 | 2.02 | − | − |
| 乙酸异戊酯 | 0.002 | 15.25 | 3.47 | − | − |
| 乙酸己酯 | 0.01 | 3.33 | 0.18 | − | − |
| 乙酸叶醇酯 | 0.013 | 1.86 | 2.15 | − | − |
| 己醛 | 0.0024 | 0.47 | 6.82 | 1.40 | 1.87 |
| 辛醛 | 0.0008 | − | 2.74 | − | − |
| （E,Z）-2,6-壬二烯醛 | 0.00014 | 4.62 | − | − | − |
| 正己醇 | 0.01 | 25.88 | 5.33 | 0.55 | 0.77 |
| 苯甲醇 | 0.1 | 1.45 | 0.00 | 0.01 | 0.01 |
| 大马士酮 | 0.000002 | − | − | 82.12 | − |
| 异戊酸 | 0.01 | 1.83 | − | 3.96 | 0.76 |
| 茶香螺烷 | 0.0002 | 42.86 | 2.81 | 0.52 | − |
| 2-乙酰基-1-吡咯啉 | 0.0001 | 2.13 | − | − | − |
)], attaches=null, journal=Journal(id=1260987317930967064, delFlag=0, nameCn=食品工业科技, nameEn=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, issn=1002-0306, eissn=null, cn=11-1759/TS, coden=null, periodic=3, language=CN, oaType=null, ccby=null, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=pHKBTDK6IiDT2yQZYevC/g==, journalPrice=null, startedYear=null, abbrevIsoEn=Science and Technology of Food Industry, journalRemark=null, publicationField=null, createdTime=1778572404609, updatedTime=1788949639446, createdBy=18614031015, updatedBy=13041195026, firstLetterCn=S, firstLetterEn=S, subjectCode=Agriculture, subjectName=null, subjectCodeEn=Agriculture, subjectNameEn=null, picCn=pHKBTDK6IiDT2yQZYevC/g==, picEn=k9cXIKW0r+dhvmYbf8WDQQ==, jcr=null, cjcr=null, exts=[JournalExt(id=1304512595617145106, language=CN, name=食品工业科技, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639467, updatedTime=1788949639467, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1304512595688448275, language=EN, name=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639484, updatedTime=1788949639484, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1260987677001138203, websiteList=[Website(id=1260990269093196609, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/CN, language=CN, createTime=1778573108218, createBy=18614031015, updateTime=1778573937722, updateBy=18614031015, name=食品工业科技-中文, tplId=1146099689490845704, title=食品工业科技, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993882188333840, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=articleTextType, value=kx, createTime=1778573969647, updateTime=1778573969647, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881970230029, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=banner, value=null, createTime=1778573969595, updateTime=1778573969595, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882259637011, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=grayFlag, value=0, createTime=1778573969664, updateTime=1778573969664, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881940869900, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573969588, updateTime=1778573969588, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882284802837, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=minRunFlag, value=0, createTime=1778573969670, updateTime=1778573969670, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882175750927, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic, createTime=1778573969644, updateTime=1778573969644, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882276414228, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=silenceFlag, value=0, createTime=1778573969668, updateTime=1778573969668, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882049921806, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1778573969614, updateTime=1778573969614, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882196722449, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeColor, value=null, createTime=1778573969649, updateTime=1778573969649, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882234471186, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeStyle, value=null, createTime=1778573969658, updateTime=1778573969658, creator=18614031015, updator=18614031015)]), Website(id=1260990269265163062, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/EN, language=EN, createTime=1778573108259, createBy=18614031015, updateTime=1778573934408, updateBy=18614031015, name=食品工业科技-英文, tplId=1146101810881728533, title=Science and Technology of Food Industry, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993842489246463, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=articleTextType, value=kx, createTime=1778573960182, updateTime=1778573960182, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842438914812, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=banner, value=null, createTime=1778573960170, updateTime=1778573960170, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842510217986, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=grayFlag, value=0, createTime=1778573960187, updateTime=1778573960187, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842430526203, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573960168, updateTime=1778573960168, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842531189508, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=minRunFlag, value=0, createTime=1778573960192, updateTime=1778573960192, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842476663550, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic, createTime=1778573960179, updateTime=1778573960179, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842522800899, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=silenceFlag, value=0, createTime=1778573960190, updateTime=1778573960190, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842447303421, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1778573960172, updateTime=1778573960172, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842497635072, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeColor, value=null, createTime=1778573960184, updateTime=1778573960184, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842506023681, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeStyle, value=null, createTime=1778573960186, updateTime=1778573960186, creator=18614031015, updator=18614031015)])], journalTitle=食品工业科技, weixinUrl=null, journalUrl=https://www.spgykj.com/, iacademicId=null, status=1, seqNo=null, journalTitleEn=Science and Technology of Food Industry, journalPhotoCn=pHKBTDK6IiDT2yQZYevC/g==, journalPhotoEn=k9cXIKW0r+dhvmYbf8WDQQ==, journalFirstLetter=S, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=, provinceCode=null, provinceName=null, collectFlag=false, interPubPlatform=, interPubPlatformUrl=null), detailUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025090002, detailUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025090002, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/PDF/10.13386/j.issn1002-0306.2025090002, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/PDF/10.13386/j.issn1002-0306.2025090002, aliStartDate=0, aliEndDate=0, collectionFlag=false, citedCount=null, citedUrl=null, previewStatus=0, delFlag=0, hasFullText=1, orderTime=1782835200000, fullTextJson=null, articleText=null, reference=null)
全屏
文章导航
PDF下载
62
28
关闭全屏
北京市海淀区学院南路86号
010-62662699（运营及技术支持）
qkjq@cast.org.cn
