Caproaldehyde - ≥97% , CAS No.66-25-1

CAS: 66-25-1 Cat. No.: C109199 Peso molecular: 100.16 Beilstein Registry Number: 506198 Número EC: 200-624-5
Disponible para pedir
GRADE & PURITY ≥97%
Synonyms
AI3-15364 | n-Caproaldehyde | NSC 2596 | Hexaldehyde [UN1207] [Flammable liquid] | Caproic aldehyde | Hexanal, 98% | Hexanaldehyde | CCRIS 3219 | FEMA Number 2557 | FT-0631290 | Aldehydes, C6 | Capronaldehyde | UN1207 | Hexanal, natural, >=90%, FG | Hexa
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice,FedEx DG Service
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
25ml
C109199-25ml
2
16,90US$
100ml
C109199-100ml
2
28,90US$
500ml
C109199-500ml
1
69,90US$
Enter a quantity for the sizes you want to add.
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Why this grade

≥97% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Store at 2-8°C,Argon charged Ships Wet ice,FedEx DG Service Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 180 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
AI3-15364 | n-Caproaldehyde | NSC 2596 | Hexaldehyde [UN1207] [Flammable liquid] | Caproic aldehyde | Hexanal, 98% | Hexanaldehyde | CCRIS 3219 | FEMA Number 2557 | FT-0631290 | Aldehydes, C6 | Capronaldehyde | UN1207 | Hexanal, natural, >=90%, FG | Hexa
Especificaciones y pureza
≥97%
Condiciones de almacenamiento de almacenamiento
Store at 2-8°C, Argon charged
Enviado en
Wet ice, FedEx DG Service
Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.
Pureza
≥97%
Nombres e identificadores
Sonrisas canónicasCCCCCC=O
IUPAC Namehexanal
InChIKeyJARKCYVAAOWBJS-UHFFFAOYSA-N
INCHI1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
Isómeros SMILES CCCCCC=O
WGK Alemania 1
RTECS MN7175000
Número ONU 1207
Grupo de embalaje III
Peso molecular 100.16
Beilstein 506198
Reaxy-Rn 506198
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=506198&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClaseOrganooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct ParentMedium-chain aldehydes
Alternative Parents Alpha-hydrogen aldehydes  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Medium-chain aldehyde - Alpha-hydrogen aldehyde - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
DescripciónThis compound belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
External Descriptors an n-alkanal
Estructura 3D
Modelo de Estructura Química Interactiva





Objetivos asociados (humanos)
PNMT Tchem Phenylethanolamine N-methyltransferase (540 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Objetivos asociados (no humanos)
Pseudomonas aeruginosa (123386 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Proteus vulgaris (5823 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Salmonella typhimurium (15756 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Vibrio parahaemolyticus (473 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Staphylococcus aureus (210822 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Klebsiella aerogenes (4963 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Escherichia coli (133304 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Streptococcus mutans (2687 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Bacillus subtilis (32866 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Listeria monocytogenes (2626 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Cyberlindnera jadinii (900 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Saccharomyces cerevisiae (19171 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Bacillus cereus (7522 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Corynebacterium ammoniagenes (75 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Cutibacterium acnes (887 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Penicillium chrysogenum (1593 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Myzus persicae (1112 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Plutella xylostella (1838 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Bursaphelenchus xylophilus (372 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Malassezia (23 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Trichophyton mentagrophytes (4846 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Meloidogyne javanica (98 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

19 results found

Lot NumberCertificate TypeFechaArticulo
C2605345Certificate of AnalysisFeb 10, 2026 C109199
C2605346Certificate of AnalysisFeb 10, 2026 C109199
C2605347Certificate of AnalysisFeb 10, 2026 C109199
C2605348Certificate of AnalysisFeb 10, 2026 C109199
A2627155Certificate of AnalysisJan 31, 2026 C109199
B2603012Certificate of AnalysisJan 31, 2026 C109199
G2220448Certificate of AnalysisJan 26, 2026 C109199
G2220447Certificate of AnalysisJan 26, 2026 C109199
G2220439Certificate of AnalysisJan 26, 2026 C109199
I2510107Certificate of AnalysisSep 19, 2025 C109199
D2116016Certificate of AnalysisOct 12, 2024 C109199
D2116017Certificate of AnalysisOct 12, 2024 C109199
D2116018Certificate of AnalysisOct 12, 2024 C109199
A2304631Certificate of AnalysisOct 12, 2024 C109199
A2304621Certificate of AnalysisOct 12, 2024 C109199
A2304610Certificate of AnalysisOct 12, 2024 C109199
A2304606Certificate of AnalysisOct 12, 2024 C109199
G2220449Certificate of AnalysisApr 07, 2024 C109199
D2116015Certificate of AnalysisJan 15, 2023 C109199

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Propiedades químicas y físicas
SolubilidadMiscible with ethanol, ethyl ether, acetone, benzene and water
Sensibilidadair sensitive
Índice de refracción1.4039
Punto de inflamación (°F)89.6 °F
Punto de inflamación (°C)32℃
Punto de ebullición (°C)128.8°C
Punto de fusión (°C)-56.3°C
Peso molecular100.160 g/mol
XLogP31.800
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count4
Exact Mass100.089 Da
Monoisotopic Mass100.089 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count7
Formal Charge0
Complexity41.400
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Preguntas frecuentes y artículos
Citations of This Product
Referencias
1. Jinyu Zhao, Ruirui Zheng, Xiaofei Li, Zhishen Lyu, Li Ma, Chengfei Song, Xingtao Qie, Xizhong Yan, Chi Hao.  (2023)  Electrophysiological and Behavioral Responses of Plodia interpunctella (Hübner) Females to Aldehyde Volatiles from Dried Fruits.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:37921278] [10.1021/acs.jafc.3c04530]
2. Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong.  (2023)  Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients.  Food Chemistry-X,      [PMID:38144732] [10.1016/j.fochx.2023.100977]
3. Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu, Haihui Fu.  (2023)  Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.  Foods,  12  (19): (3702).  [PMID:37835355] [10.3390/foods12193702]
4. Jinlan Nie, Lei Wang, Jiachao Xu, Xin Gao, Simon F.R. Hinkley, Xiaoting Fu.  (2023)  Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2023.115281]
5. Xi-Zhong Yan, Li Ma, Xiao-Fei Li, Le Chang, Qing-Zhao Liu, Cheng-Fei Song, Jin-Yu Zhao, Xing-Tao Qie, Cai-Ping Deng, Chen-Zhu Wang, Chi Hao.  (2023)  Identification and evaluation of cruciferous plant volatiles attractive to Plutella xylostella L. (Lepidoptera: Plutellidae).  PEST MANAGEMENT SCIENCE,  79  (12): (5270-5282).  [PMID:37602963] [10.1002/ps.7735]
6. Yanru Zhang, Jingjing Zhang, Ying Wang, Yang Li, Jun He, Yanyan Wang, Longbo Zhang, Zhenpeng Wang, Qingli Qian, Buxing Han.  (2023)  Synthesis of Carboxylic Acids via Reaction of Ketones/Aldehydes with CO2 and H2.  ORGANOMETALLICS,      [PMID:] [10.1021/acs.organomet.3c00294]
7. Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin.  (2023)  Effects of brewing water on the volatile composition of tea infusions.  FOOD CHEMISTRY,      [PMID:37516052] [10.1016/j.foodchem.2023.136971]
8. Wenjie Sun, Tong Xiao, Qingyi Liu, Jiateng Zhao, Changhui Liu.  (2023)  Experimental study on glycerol/aldehyde or ketone binary nanofluids for thermal management.  INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER,      [PMID:] [10.1016/j.ijheatmasstransfer.2023.124463]
9. Feifei Liu, Ying Chen, Jianle Chen, Enbo Xu, Haibo Pan, Shiguo Chen, Xingqian Ye, Huan Cheng.  (2023)  Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols.  FOOD CHEMISTRY,      [PMID:37390737] [10.1016/j.foodchem.2023.136644]
10. Qi-Long Hao, Shuo-Wen Wang, Li-Qing Yu, Xiao-Qin Yang, Yun-Kai Lv.  (2023)  Immobilization of zeolitic imidazolate framework-90 onto modified stainless steel wire via covalent bonding for solid-phase microextraction of biomarkers in exhalation of lung cancer patients.  Separation Science Plus,  (7): (2300026).  [PMID:] [10.1002/sscp.202300026]
11. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan.  (2023)  Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis.  FOOD RESEARCH INTERNATIONAL,      [PMID:37254321] [10.1016/j.foodres.2023.112873]
12. Liu Ying, Liu Xin, Gao Ying, Dong Shijian, Xiang Xiaole, Ma Lulu, Li Shugang.  (2023)  Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  249  (7): (1749-1759).  [PMID:] [10.1007/s00217-023-04249-2]
13. Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li.  (2023)  Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.  FOOD CHEMISTRY,      [PMID:37030207] [10.1016/j.foodchem.2023.136026]
14. Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Keqiang Lai.  (2023)  Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.  FOOD CHEMISTRY,      [PMID:37004364] [10.1016/j.foodchem.2023.135962]
15. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen.  (2023)  Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS.  FLAVOUR AND FRAGRANCE JOURNAL,  38  (3): (204-216).  [PMID:] [10.1002/ffj.3733]
16. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang.  (2023)  Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying.  Foods,  12  (4): (827).  [PMID:36832902] [10.3390/foods12040827]
17. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin.  (2023)  Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep.  Frontiers in Nutrition,      [PMID:36866058] [10.3389/fnut.2023.1072159]
18. Hao Liu, Lixin Ma, Jianan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, Lei Qin.  (2023)  Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions.  Foods,  12  (1): (217).  [PMID:36613433] [10.3390/foods12010217]
19. Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li.  (2022)  Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach.  Food Chemistry-X,      [PMID:36845510] [10.1016/j.fochx.2022.100551]
20. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.  (2022)  Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.  Foods,  11  (24): (3997).  [PMID:36553738] [10.3390/foods11243997]
21. Mengyi Lin, Songbai Liu.  (2022)  Naphthalimide-Based Fluorescent Probe for Profiling of Aldehydes during Oxidation of Unsaturated Lipids.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:36286393] [10.1021/acs.jafc.2c05659]
22. Jinlan Nie, Xiaoting Fu, Lei Wang, Jiachao Xu, Xin Gao.  (2022)  Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica).  FOOD CHEMISTRY,      [PMID:36063678] [10.1016/j.foodchem.2022.133990]
23. Qin’an Zhou, Chengyu Zheng, Luyi Zhu, Jun Wang.  (2022)  Tin sulfides heterostructure modified quartz crystal microbalance sensors with high sensitivity for hazardous trimethylamine gas.  SENSORS AND ACTUATORS B-CHEMICAL,      [PMID:] [10.1016/j.snb.2022.132520]
24. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong.  (2022)  Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:35876528] [10.1021/acs.jafc.2c02119]
25. Chao Xue, Juan You, Huimin Zhang, Liyuan Zhao, Shanbai Xiong, Tao Yin, Qilin Huang.  (2022)  Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures.  Food Chemistry-X,      [PMID:36211727] [10.1016/j.fochx.2022.100396]
26. Jinhao Zhao, Minmin Liang, Zhongyan Wang, Yanyan Zhao, Jingli Cheng, Yongjun Du.  (2022)  Evaluation and optimization of blends for attracting Trichogramma dendrolimi based on semiochemicals mediating tritrophic interactions in the orchard habitat.  BIOLOGICAL CONTROL,      [PMID:] [10.1016/j.biocontrol.2022.104998]
27. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning.  (2022)  Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.  FOOD CHEMISTRY,      [PMID:35777211] [10.1016/j.foodchem.2022.133549]
28. Chengyu Zheng, Qin'an Zhou, Wenqing Shao, Jing Zhang, Jun Wang.  (2022)  Early identification of fungal leaf blight disease (Alternaria alternate) on Platycladus orientalis plants by using gas chromatography-ion mobility spectrometry.  MICROCHEMICAL JOURNAL,      [PMID:] [10.1016/j.microc.2022.107505]
29. Pimiao Huang, Zhirong Wang, Xiya Feng, Jianquan Kan.  (2022)  Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein.  FOOD CHEMISTRY,      [PMID:35413550] [10.1016/j.foodchem.2022.132852]
30. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen.  (2022)  Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea.  Plants-Basel,  11  (6): (823).  [PMID:35336705] [10.3390/plants11060823]
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32. Feng Zhihui, Li Ming, Li Yifan, Yin Junfeng, Wan Xiaochun, Yang Xiaogen.  (2022)  Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (5): (1299-1309).  [PMID:] [10.1007/s00217-022-03967-3]
33. Yanxin Li, Chong Ma, Jinmao You, Shijuan Zhang.  (2022)  Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods.  MICROCHEMICAL JOURNAL,      [PMID:] [10.1016/j.microc.2022.107238]
34. Xin Geng, Zhengyan Zhao, Hongli Li, David Da Yong Chen.  (2021)  Tee-Shaped Sample Introduction Device Coupled with Direct Analysis in Real-Time Mass Spectrometry for Gaseous Analytes.  ANALYTICAL CHEMISTRY,      [PMID:34825821] [10.1021/acs.analchem.1c03281]
35. Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng.  (2021)  Black tea aroma formation during the fermentation period.  FOOD CHEMISTRY,      [PMID:34839968] [10.1016/j.foodchem.2021.131640]
36. Yujiao Cheng, Guijie Li, Houjiu Wu, Linhua Huang, Hua Wang.  (2021)  Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:34784211] [10.1021/acs.jafc.1c05465]
37. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu.  (2021)  Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea.  FOOD CHEMISTRY,      [PMID:34799127] [10.1016/j.foodchem.2021.131546]
38. Yawen Rong, Md Mehedi Hassan, Qin Ouyang, Li Wang, Tianhui Jiao, Quansheng Chen.  (2021)  Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods.  SENSORS AND ACTUATORS B-CHEMICAL,      [PMID:] [10.1016/j.snb.2021.130843]
39. Jinguang Liu, Yuqian Liu, Anqi Wang, Zhen Dai, Rui Wang, Hui Sun, Padraig Strappe, Zhongkai Zhou.  (2021)  Characteristics of moisture migration and volatile compounds of rice stored under various storage conditions.  JOURNAL OF CEREAL SCIENCE,      [PMID:] [10.1016/j.jcs.2021.103323]
40. Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang.  (2021)  Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).  FOOD CHEMISTRY,      [PMID:34509944] [10.1016/j.foodchem.2021.130989]
41. Xiao-Xue Jiang, Li-Qing Yu, Yue-Na Sun, Yuan Li, Hui-Min Li, Yun-Kai Lv.  (2021)  Hollow zeolitic imidazolate framework-7 coated stainless steel fiber for solid phase microextraction of volatile biomarkers in headspace gas of breast cancer cell lines.  ANALYTICA CHIMICA ACTA,      [PMID:34556209] [10.1016/j.aca.2021.338901]
42. Xiaoguang Ying, Jieyuan He, Xiao Li.  (2021)  Molecularly imprinted electrospun fiber membrane for colorimetric detection of hexanoic acid.  E-POLYMERS,  21  (1): (500-510).  [PMID:] [10.1515/epoly-2021-0049]
43. Shan-Shan Zhang, Sen Guo, Zhao-Jing Zheng, Shao-Jing Liu, Yu-Fei Hou, Chi-Tang Ho, Nai-Sheng Bai.  (2021)  Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2021.112144]
44. Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang.  (2021)  Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition.  FOOD CHEMISTRY,      [PMID:34144420] [10.1016/j.foodchem.2021.130304]
45. Zhenyu Lu, Xiaotian Lu, Ling Xia, Yanhui Zhong, Gongke Li, Yufei Hu.  (2021)  Cobalt doped nitrogenous porous carbon derived from covalent organic framework as cataluminescence catalyst for rapid determination of n-hexane in edible oil.  TALANTA,      [PMID:34074414] [10.1016/j.talanta.2021.122428]
46. Jinguang Liu, Yuqian Liu, Meng Jia, Xuedong Kang, Saimin Wang, Hui Sun, Meng Liu, Anqi Wang, Padraig Strappe, Zhongkai Zhou.  (2021)  Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process.  FOOD CHEMISTRY,      [PMID:33582543] [10.1016/j.foodchem.2021.129173]
47. Chengyu Zheng, Zhenhe Wang, Jing Zhang, Jun Wang, Jianli Zhong, Yongwei Wang.  (2020)  Discrimination of wood-boring beetles infested Platycladus orientalis plants by using gas chromatography-ion mobility spectrometry.  COMPUTERS AND ELECTRONICS IN AGRICULTURE,      [PMID:] [10.1016/j.compag.2020.105896]
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58. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016.  PROCESS BIOCHEMISTRY,      [PMID:] [10.1016/j.procbio.2019.08.010]
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65. Qincao Chen, Yin Zhu, Weidong Dai, Haipeng Lv, Bing Mu, Pengliang Li, Junfeng Tan, Dejiang Ni, Zhi Lin.  (2018)  Aroma formation and dynamic changes during white tea processing.  FOOD CHEMISTRY,      [PMID:30373028] [10.1016/j.foodchem.2018.09.072]
66. Guofeng Mao, Jiaxin Tian, Ting Li, Hatem Fouad, Hassan Ga'al, Jianchu Mo.  (2018)  Behavioral responses of Anagrus nilaparvatae to common terpenoids, aromatic compounds, and fatty acid derivatives from rice plants.  ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA,  166  (6): (483-490).  [PMID:] [10.1111/eea.12689]
67. Yu Li-Qing, Wang Li-Ya, Su Fei-Hong, Hao Ping-Yu, Wang Huan, Lv Yun-Kai.  (2018)  A gate-opening controlled metal-organic framework for selective solid-phase microextraction of aldehydes from exhaled breath of lung cancer patients.  MICROCHIMICA ACTA,  185  (6): (1-7).  [PMID:29789955] [10.1007/s00604-018-2843-1]
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69. Hansong Yu, Ruixue Liu, Yaohui Hu, Baojun Xu.  (2017)  Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China.  INTERNATIONAL JOURNAL OF FOOD PROPERTIES,      [PMID:] [10.1080/10942912.2017.1382507]
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72. Jin-Lin Li, Zong-Cai Tu, Xiao-Mei Sha, Lu Zhang, De-Rong Lin, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang.  (2016)  Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus) Fillets.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  41  (4): (e13088).  [PMID:] [10.1111/jfpp.13088]
73. Li Jin-lin, Tu Zong-cai, Zhang Lu, Sha Xiao-mei, Wang Hui, Pang Juan-juan, Tang Ping-ping.  (2016)  The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.  JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,  53  (8): (3253-3270).  [PMID:27784920] [10.1007/s13197-016-2301-1]
74. He Xiao-Mei, Ding Jun, Yu Lei, Hussain Dilshad, Feng Yu-Qi.  (2016)  Black phosphorus-assisted laser desorption ionization mass spectrometry for the determination of low-molecular-weight compounds in biofluids.  ANALYTICAL AND BIOANALYTICAL CHEMISTRY,  408  (22): (6223-6233).  [PMID:27382971] [10.1007/s00216-016-9737-z]
75. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang.  (2016)  Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  41  (4): (e12995).  [PMID:] [10.1111/jfpp.12995]
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77. Zheng Kong, Degang Zhao.  (2016)  Modulation of the Fragrance of Kam Sweet Rice by Jasmonic Acid and Abscisic Acid Might Involve the MYC2 and ABI5 Transcription Factors.  JOURNAL OF FOOD BIOCHEMISTRY,  40  (5): (639-646).  [PMID:] [10.1111/jfbc.12243]
78. Zhentao Tang, Yong Liu, Yixiang Duan.  (2015)  Development of solid-phase microextraction fibers based on multi-walled carbon nanotubes for pre-concentration and analysis of alkanes in human breath.  JOURNAL OF CHROMATOGRAPHY A,      [PMID:26614173] [10.1016/j.chroma.2015.11.016]
79. Ye-Yu Wu, Cheng-Xiong Yang, Xiu-Ping Yan.  (2015)  An in situ growth approach to the fabrication of zeolite imidazolate framework-90 bonded capillary column for gas chromatography separation.  ANALYST,  140  (9): (3107-3112).  [PMID:25742491] [10.1039/C5AN00077G]
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84. Jing Liu, Yan Ping Chen, Penglin He, Ziyu Ding, Yun Guo, Songhe Cui, Chao Ma, Zhiping Xie, Sun Xia, Yin Zhang, Ye Liu, Yuan Liu.  (2024)  A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal.  FOOD CHEMISTRY,      [PMID:38266411] [10.1016/j.foodchem.2023.138349]
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86. Rong Wang, Jin Li, Jia-Jia Chen, Yu Guo, Yue Hu, Xiao-Qi Yu, Ji Zhang.  (2024)  Cationic lipids via multi-component Passerini reaction for non-viral gene delivery.  NEW JOURNAL OF CHEMISTRY,  48  (9): (4175-4183).  [PMID:] [10.1039/D3NJ05949A]
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88. Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.  FOOD CHEMISTRY,      [PMID:38981383] [10.1016/j.foodchem.2024.140335]
89. Weizhe Wang, Ruirui Liu, Yufang Su, Suozai Ren, Yanmei Xi, Yun Huang, Juan Wang, Lixiang Lan, Xuelu Chi, Baoguo Sun, Nasi Ai.  (2024)  Characterization and classification of odorous raw milk: Volatile profiles and algorithm model perspectives.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.107030]
90. Xin Yao, Yangyang Li, Jun Tang, Jieyao Yu, Yanyan Zhang, Xiaochun Wan, Guoyu Zhang, Xiaoting Zhai.  (2024)  Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate.  FOOD CHEMISTRY,      [PMID:39255697] [10.1016/j.foodchem.2024.141143]
91. Yuchen Bai, Ningke You, Hongyu Tian, Xuebing Zhao.  (2025)  Characterization of Key Odorants in Hemp Seed Oil Extracted from the Hemp Seeds Roasted Under Various Conditions.  Processes,  13  (2): (530).  [PMID:] [10.3390/pr13020530]
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93. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan.  (2024)  Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics.  FOOD CHEMISTRY,      [PMID:39182338] [10.1016/j.foodchem.2024.140944]
94. Chunyin Qin, Zisheng Han, Zongde Jiang, Jia-Ping Ke, Wen Li, Liang Zhang, Daxiang Li.  (2024)  Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis).  Food Chemistry-X,      [PMID:39310883] [10.1016/j.fochx.2024.101809]
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96. Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng, Shihang Sun, Lei Pan, Liang Niu, Guochao Cui, Zhiqiang Wang, Wenfang Zeng.  (2025)  Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes.  Horticultural Plant Journal,      [PMID:] [10.1016/j.hpj.2024.12.005]
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100. Zhe Cai, Qinbo Jiang, Ruihao Zhang, Yifang Ma, Kaini Chen, Shijie Zheng, Peng Li, Cheng Zeng, Hui Zhang.  (2024)  Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil.  FOOD CHEMISTRY,      [PMID:39709918] [10.1016/j.foodchem.2024.142501]
101. Ji Wang, Xu-Hui Huang, Xusong Wang, Hehe Tian, Liang Wang, Da-Yong Zhou, Lei Qin.  (2024)  Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.103907]
102. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang.  (2024)  Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.  FOOD CHEMISTRY,      [PMID:39186890] [10.1016/j.foodchem.2024.140954]
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104. Qiuyan Liu, Wenjing Huang, Caiyan Sheng, Yida Wu, Mingxia Lu, Tiehan Li, Jixin Zhang, Yuming Wei, Yujie Wang, Jingming Ning.  (2024)  Contribution of tea stems to large-leaf yellow tea aroma.  FOOD CHEMISTRY,      [PMID:39032306] [10.1016/j.foodchem.2024.140472]
105. Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu.  (2025)  Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea.  Food Chemistry-X,      [PMID:39995401] [10.1016/j.fochx.2025.102253]
106. Mi Tang, Xinping Liu, Yong Yu, Hankun Zhu, Liang Ma, Kangting Sun, Xin Feng, Yuhao Zhang.  (2024)  Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.  FOOD CHEMISTRY,      [PMID:39591871] [10.1016/j.foodchem.2024.142179]
107. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu.  (2025)  Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS.  FOOD CHEMISTRY,      [PMID:40138836] [10.1016/j.foodchem.2025.143881]
108. Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.  FOOD RESEARCH INTERNATIONAL,      [PMID:38823846] [10.1016/j.foodres.2024.114506]
109. Jieyao Yu, Jingzhe Li, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaochun Wan, Xiaoting Zhai.  (2024)  Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process.  FOOD RESEARCH INTERNATIONAL,      [PMID:38823888] [10.1016/j.foodres.2024.114525]
110. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang.  (2024)  Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef.  Heliyon,      [PMID:39253161] [10.1016/j.heliyon.2024.e36382]
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112. Yanqun Jiang, Zhenbin Chen, Jixin Zhang, Wei Zhao, Caiyan Sheng, Mingxia Lu, Tiehan Li, Jingming Ning.  (2025)  Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation.  FOOD RESEARCH INTERNATIONAL,      [PMID:40263812] [10.1016/j.foodres.2025.116266]
113. Wenjing Huang, Qiuyan Liu, Jingming Ning.  (2024)  Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches.  Food Chemistry-X,      [PMID:39290754] [10.1016/j.fochx.2024.101794]
114. Fang Wei, Liyong Luo, Fanwei Sun, Bowen Zhang, Jie Yang, Yan Liu, Liang Zeng.  (2025)  Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea.  FOOD RESEARCH INTERNATIONAL,      [PMID:40253164] [10.1016/j.foodres.2025.116179]
115. Wenqing Zhang, Hao Zhu, Wenjie Xie, Chuanyuan Du, Xiuqiang Fang, Ruiming Zhang, Xiaosong Hu, Yawei Lin.  (2024)  Highly sensitive analysis of fatty aldehydes in vegetable oils using a novel coumarin-based fluorescent probe by HPLC for quality control.  MICROCHEMICAL JOURNAL,      [PMID:] [10.1016/j.microc.2024.111180]
116. Jie-Qiong Wang, Bang-Ming Tang, Ying Gao, Jian-Xin Chen, Fang Wang, Jun-Feng Yin, Liang Zeng, Wei-Biao Zhou, Yong-Quan Xu.  (2024)  Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations.  FOOD RESEARCH INTERNATIONAL,      [PMID:39160050] [10.1016/j.foodres.2024.114867]
117. Dongzhu Huang, Chenyi Sun, Yuhan Wu, Fangling Zheng, Qiqi Yang, Xinmeng Zhang, Qianying Dai, Xiaochun Wan, Qi Chen.  (2024)  Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma.  FOOD RESEARCH INTERNATIONAL,      [PMID:39849765] [10.1016/j.foodres.2024.115606]
118. Yujiao Cheng, Min Zhang, Leng Han, Guijie Li, Min Hong, Hua Wang, Houjiu Wu, Linhua Huang.  (2025)  Investigating the influence of insoluble pulp particles on flavor retention and characterization of freshly squeezed and pasteurized mandarin juice.  FOOD RESEARCH INTERNATIONAL,      [PMID:40263853] [10.1016/j.foodres.2025.116237]
119. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang.  (2025)  Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models.  Food Chemistry-X,      [PMID:40083855] [10.1016/j.fochx.2025.102291]
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121. Qi Qian, Xin Guo, Lingjie Wu, Jiarong Cui, Huiying Gao, Yajun Yang, Hongxing Xu, Zhongxian Lu, Pingyang Zhu.  (2024)  Molecular Characterization of Plant Volatile Compound Interactions with Cnaphalocrocis medinalis Odorant-Binding Proteins.  Plants-Basel,  13  (4): (479).  [PMID:38498446] [10.3390/plants13040479]
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132. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen.  (2024)  Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106055]
133. Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.  FOOD CHEMISTRY,      [PMID:39423535] [10.1016/j.foodchem.2024.141629]
134. Naiyong Xiao, Qiang Zhang, Yantao Yin, Wen Xia, Qinxiu Sun, Zongyuan Han, Qiuyu Xia, Shucheng Liu, Wenzheng Shi.  (2025)  pH modulates grass carp myofibrillar protein-aldehyde interactions: Molecular mechanistic insights.  FOOD CHEMISTRY,      [PMID:40669389] [10.1016/j.foodchem.2025.145421]
135. Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao.  (2025)  Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.  Food Chemistry-X,      [PMID:40791883] [10.1016/j.fochx.2025.102841]
136. Xiayu Zhong, Shihong Cai, Limei Yu, Hao Dong, Qiaoyu Liu, Yuanhong Zhang, Xiaofang Zeng.  (2025)  Conformation Changes and Flavor Binding Capacity of Myofibrillar Proteins Upon Different Amounts of Sugar Additions: Relating to the Processing of Cantonese Sausage.  JOURNAL OF FOOD SCIENCE,  90  (7): (e70380).  [PMID:40635152] [10.1111/1750-3841.70380]
137. Jiang Xue, Qu Dan-Yao, Zhang Jun-Nan, Kloper Viki, Zhang Ke-Fan, Zhang Guang-Jian, Wang Lei, Pan Ming-Hu, Guo Quan-Min, Chen Li, Huang Wei-Tian, Gao Jian-Zhi, Haick Hossam, Wu Wei-Wei.  (2025)  Confronting pressure and humidity limitations in gold nanoparticle sensors array for enhancing electronic nose technology in real-world applications.  RARE METALS,      [PMID:] [10.1007/s12598-025-03521-6]
138. Xiaowei Peng, Chenhao Jiang, Xunyao Zhang, Huijing Chen, Jianquan kan.  (2025)  Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis.  FOOD CHEMISTRY,      [PMID:40774215] [10.1016/j.foodchem.2025.145807]
139. Yuanhong Zhang, Defeng Zeng, Shihong Cai, Qiaoyu Liu, Weizheng Sun, Xin Hu, Hui Peng, Hao Dong, Xiaofang Zeng.  (2025)  Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage.  FOOD CHEMISTRY,      [PMID:40816094] [10.1016/j.foodchem.2025.145921]
140. Naidong Li, Chunxia Song, Shaoyun Shan, Hongfei Gao, Najla AlMasoud, Changfu Zhuang, Taghrid S. Alomar, Zeinhom M. El-Bahy, Hassan Algadi, Juanna Ren, Zhanhu Guo, Juan Xu.  (2025)  Synthesis and performance of novel liquid aviation fuels from biomass-derived β-pinene and various aldehydes.  RENEWABLE ENERGY,      [PMID:] [10.1016/j.renene.2025.124245]
141. Jiacheng Li, Cong Li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu, Li Zhang, Liming Jiang.  (2025)  Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product.  FOOD RESEARCH INTERNATIONAL,      [PMID:41606840] [10.1016/j.foodres.2025.117225]
142. Xingchun Zhai, Junjie Li, Weiwei Cheng, Xiaolu Li, Yongheng Zhang, Bingxue Cao, Junjie Wen, Ninghui Zhu, Da Wu, Tao Wang, Fuzhen Xuan, Guoyue Shi, Min Zhang.  (2025)  Radial-Hierarchical Chromatomimetic E-Nose for Spatiotemporal VOC Diffusion Mapping.  ANALYTICAL CHEMISTRY,      [PMID:40877219] [10.1021/acs.analchem.5c04223]
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150. Zhihui Feng, Yifan Li, Ming Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang.  (2019)  Tea aroma formation from six model manufacturing processes.  FOOD CHEMISTRY,      [PMID:30797356] [10.1016/j.foodchem.2019.01.174]
151. Mengjie Li, Chong Sun, Shenjun Chen, Huiwen Liu, Juan Xu, Yongzhi Zhu, Daoying Wang.  (2025)  Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products.  FOOD CHEMISTRY,      [PMID:40209359] [10.1016/j.foodchem.2025.144136]
152. Shikang Zhao, Guohong Chen, Kaiqi Zheng, Shaojie Li, Jiaqi Xu, Fanan Wang, Xueping Liu, Rengui Weng.  (2025)  Conversion of Levulinic Acid to γ-Valerolactone Using Hydrotalcite-Derived Cu-Ni Bimetallic Catalyst.  Processes,  13  (4): (1110).  [PMID:] [10.3390/pr13041110]
153. Ziheng Zhi, Fangrong Hu, An Su, Mingzhu Jiang, Wenying Jiang, Longhui Zhang, Zhongpeng Gao, Weiyu Luo, Chengju Meng.  (2025)  Specific Detection of trace P-Xylene gas by HKUST-1 modified terahertz metasurface sensor.  IEEE SENSORS JOURNAL,      [PMID:] [10.1109/JSEN.2025.3557856]
154. Huaxing Xiong, Lei Chen, Hui Teng.  (2025)  Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols.  FOOD RESEARCH INTERNATIONAL,      [PMID:40263794] [10.1016/j.foodres.2025.116220]
155. Weiming Hua, Huan Liu, Qichao Fei, Jincheng Wu, Xiangru Wei, Matta Ebaid, Runmi Tao, Dengyong Liu, Shengmei Gai.  (2025)  Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS.  FOOD RESEARCH INTERNATIONAL,      [PMID:40356175] [10.1016/j.foodres.2025.116404]
156. Guohe Chen, Wanling Xiao, Zhichao Lin, Mengzhen Xia, Yajie Xue, Jing Zhang, Sudu Bao, Junye Zhu, He Xie, Jianan Huang, Zhonghua Liu, Chao Wang.  (2025)  Unraveling the mysterious jujube-like aroma in Pu-erh tea: Decoding the material basis for distinctive aroma formation.  FOOD RESEARCH INTERNATIONAL,      [PMID:40467208] [10.1016/j.foodres.2025.116620]
157. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
158. Lu Xinghua, Liu Suqi, Zhang Lu, Wang Chenglong, Wang Zhenhe, Pang Linjiang, Lu Guoquan, Cheng Jiyu, Chen Wei, Guan Yuge.  (2025)  Detection of citronellol in sweetpotato black spot disease using a quartz crystal microbalance (QCM) gas sensor based on Co/Zn-ZIF@MIP composite.  Food Quality and Safety,      [PMID:] [10.1093/fqsafe/fyaf029]
159. Pingyang Li, Yiyu Yin, Shijie Fan, Longzhu Zhou, Huihui Tian, Lupei Zhang, Jing Li, Kehan Ma, Junwei Hu, Yanan Yu, Qingyu Zhao, Youyou Yang, Yahui Wang, Ruiqi Peng, Yanxiang Zhang, Xuemei Gao, Yuchang Qin, Junmin Zhang, Chaohua Tang.  (2025)  Multi-omics Analysis of Lipids and Aroma Compounds in Beef under Grain-fed and Grass-fed Production Methods.  Current Research in Food Science,      [PMID:41140574] [10.1016/j.crfs.2025.101216]
160. Jilong Lu, Meizhen Xie, Lipin Chen, Yong-Huan Yun.  (2025)  Structurally colored chitosan membrane with dual-response for food spoilage detection.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2025.112128]
161. Yamei Wu, Zhenxing Li, Yanyan Wu, Yongqiang Zhao, Huan Xiang, Di Wang, Zhiming Hao, Yueqi Wang.  (2025)  Lysine-assisted ultrasonic treatment of fish myofibrillar proteins conformational rearrangement: A synergistic strategy for enhanced volatile compounds adsorption and emulsion stabilization.  FOOD CHEMISTRY,      [PMID:41218309] [10.1016/j.foodchem.2025.146906]
162. Xiaoqian Liu, Fang Yuan, Bei Zhou, Wen Huang, Zhinan Mei, Salam A. Ibrahim, Ying Liu, Xi Feng.  (2025)  Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.107905]
163. Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao, Xinxing Xu.  (2025)  Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.  Food Chemistry-X,      [PMID:41312202] [10.1016/j.fochx.2025.103272]
164. Hongwei Cao, Yang Xu, Qishan Dong, Jinxuan Cao, Yangying Sun, Jun He.  (2025)  Molecular mechanisms of myofibrillar protein-aldehydes interactions: Carbon chain length-dependent binding site recognition and non-covalent interaction network regulation.  FOOD CHEMISTRY,      [PMID:41297469] [10.1016/j.foodchem.2025.147260]
165. Zhiye Yan, Weiwei Tang, Bin Li.  (2025)  Expanding Metabolome Coverage in LC–MS/MS Analysis through Hydralazine-Based Multifunctional Derivatization.  ANALYTICAL CHEMISTRY,      [PMID:41277254] [10.1021/acs.analchem.5c02101]
166. Yanru Qiu, Yudong Wang, Wenrou Su, Feifei Wang.  (2025)  Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118913]
167. Tianzi Yu, Yulin Fan, Jixing Zhang, Jingming Ning.  (2025)  Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.  Current Research in Food Science,      [PMID:41625289] [10.1016/j.crfs.2025.101295]
168. Christian Neckie Natt, Chaoqun Yi, Longfei Shi, Ruonan Li, Adel Khashaveh, Wentao Liu, Yongjun Zhang.  (2025)  Plant volatiles drive Spodoptera frugiperda behavioral preference to sweet corn.  Frontiers in Ecology and Evolution,      [PMID:] [10.3389/fevo.2025.1729374]
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170. Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian.  (2026)  Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release.  FOOD CHEMISTRY,      [PMID:41570682] [10.1016/j.foodchem.2026.148048]
171. Wan-ru Liu, Yang Yang, Yue Xu, Bing Wang, Guang Zhang, Xin-yu Xu, Yuan-yuan Wang, Chun-min Ma, Na Zhang.  (2026)  Preparation of indicator cards for freshness detection of rice with four different processing degrees during storage based on olfactory visualization technology.  FOOD CHEMISTRY,      [PMID:41579539] [10.1016/j.foodchem.2026.147967]
172. Yinze Yang, Pengxiao Wei, Yan Du, Shiyu Huang, Dongyang Li, Haiyang Cheng, Fengyu Zhao.  (2026)  Brønsted acid–metal synergy in Ni/HZSM-5 for reductive amination of biomass-derived furfural to furfurylamine.  CHEMICAL ENGINEERING JOURNAL,      [PMID:] [10.1016/j.cej.2026.173294]
173. Jiarui Tong, Xiangrong Zhu, Xiumei Chen, Nengguo Tao.  (2026)  Trans-2-hexenal-loaded gelatin/dialdehyde starch/nanocellulose cushioning aerogel: synergistic postharvest preservation of Chinese bayberry with 1-MCP.  FOOD RESEARCH INTERNATIONAL,      [PMID:41794491] [10.1016/j.foodres.2026.118612]
174. Baoqing Bai, Shijie Niu, Junnan Li, Bin Feng, Tao Bo, Jinhua Zhang, Ying Zhang, Yukun Yang.  (2026)  Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu.  JOURNAL OF CEREAL SCIENCE,      [PMID:] [10.1016/j.jcs.2026.104389]
175. Wen Li, Mingchun Wen, Lu Li, Xuanrong Huang, Zekai Wang, Chi-Tang Ho, Piaopiao Long, Zisheng Han, Liang Zhang.  (2026)  The interaction of milk protein and black tea aroma compounds: Selectivity, binding mechanism, and theaflavins’ effect.  Food & Function,      [PMID:41738367] [10.1039/D5FO04942C]
176. Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai.  (2026)  Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations.  FOOD CHEMISTRY,      [PMID:41797043] [10.1016/j.foodchem.2026.148641]
177. Chen Liu, Chenbo Wang, Mengyang Wei, Meiyi Ning, Zhiying Xu, Shengxiang Chen, Jilai Cui, Chuankui Song, Qian Tang.  (2026)  Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling.  Food Chemistry-X,      [PMID:] [10.1016/j.fochx.2026.103754]
178. Mengke Zheng, Zhongyi Mao, Yinan Yang, Guihong Qi, Peng Li, Yufeng Luo, Donghao Zhang, Jianping Xie, Shihao Sun.  (2026)  Revealing the influence of top-brewing and bottom-brewing methods on the flavor of green tea based on the interaction between EGCG and aroma compounds.  Current Research in Food Science,      [PMID:] [10.1016/j.crfs.2026.101371]
179. Yuqi Xie, Yingying Zhang, Wenxi Qi, Yi Zhang, Guangyang Zhou, Dengyong Liu.  (2026)  Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination.  Food Chemistry-X,      [PMID:] [10.1016/j.fochx.2026.103893]
180. Jinhao Zou, Xuping Wang, Jingrong Cheng, Xueming Liu, Yantian Tang, Anping Li, Daobang Tang.  (2026)  Elucidating key aroma compounds of braised squab and providing insights into their potential precursor.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.149613]
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