Claim · model-written summary
Hexanal and (E)-2-hexenal were dominant VOCs across cultivars.
- Taxon
- Sweet Cherry
Prunus aviumt0 - Outcome
- hexanal and (E)-2-hexenal were identified as the dominant VOCse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hexanal and (E)-2-hexenal were identified as the dominant VOCs”
t0“Sweet Cherry”
Title
Han Wang; Jingxuan Lu; Luyao Chen; et al. Foods 2025. doi:10.3390/foods14193432
Other claims from this paper (6)
- Observation The tested cherry cultivars differed significantly in physiological quality and metabolic profiles.
- Observation Benitemari had more soluble solids and titratable acid.
- Observation Tieton had higher volatile organic compounds and polyphenolics.
- Observation Skeena had higher volatile organic compounds and polyphenolics.
- Observation Cyanidin-3-O-rutinoside was a major phenolic component across cultivars.
- Association The principal component score correlated positively with sensory scores for firmness, chewiness, sweetness, sourness, taste and bitterness.