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Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.

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Title: Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.
Authors: Du Q; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Reyim A; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Wang W; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China. Electronic address: ww2shz@163.com., Abula G; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Li W; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Sun T; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Ai M; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Han X; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China., Huang S; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.
Source: Food chemistry [Food Chem] 2026 Jun 30; Vol. 515, pp. 149229. Date of Electronic Publication: 2026 Apr 17.
Publication Type: Journal Article; Comparative Study; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.
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  Data: <searchLink fieldCode="AU" term="%22Du+Q%22">Du Q</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Reyim+A%22">Reyim A</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Wang+W%22">Wang W</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China. Electronic address: ww2shz@163.com.<br /><searchLink fieldCode="AU" term="%22Abula+G%22">Abula G</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Li+W%22">Li W</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Sun+T%22">Sun T</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Ai+M%22">Ai M</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Han+X%22">Han X</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.<br /><searchLink fieldCode="AU" term="%22Huang+S%22">Huang S</searchLink>; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jun 30; Vol. 515, pp. 149229. <i>Date of Electronic Publication: </i>2026 Apr 17.
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        Value: 10.1016/j.foodchem.2026.149229
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        Text: English
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      – TitleFull: Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.
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              Text: 2026 Jun 30
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              Y: 2026
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