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Basic Description
| Synonyms | 1-Octen-3-ol, 98% | CHEBI:34118 | Q-100412 | CAS-3391-86-4 | MOGUCHUN | NSC 87563 | NSC87563 | NSC-87563 | Octen-3-ol | 1-OCTEN-3-OL | 1-Octen-3-ol (natural) | 1-Octen-3-ol stabilized with alpha-tocopherol | 1-Okten-3-ol | AKOS009157412 | n-Oct-1-en-3-ol |
|---|---|
| Specifications & Purity | ≥98% |
| Biochemical and Physiological Mechanisms | Taste at 0.01-0.20 ppm |
| Shipped In | Normal |
| Product Description |
product description： 1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant. 1-Octen-3-ol is the major volatile compound formed during autoxidation of linoleic acid. |
Taxonomic Classification
Taxonomy Tree
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Kingdom
Organic compounds
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Superclass
Lipids and lipid-like molecules
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Class
Fatty Acyls
- Subclass Fatty alcohols
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Class
Fatty Acyls
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Superclass
Lipids and lipid-like molecules
| Kingdom | Organic compounds |
|---|---|
| Superclass | Lipids and lipid-like molecules |
| Class | Fatty Acyls |
| Subclass | Fatty alcohols |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Fatty alcohols |
| Alternative Parents | Secondary alcohols Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Fatty alcohol - Secondary alcohol - Organic oxygen compound - Hydrocarbon derivative - Organooxygen compound - Alcohol - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as fatty alcohols. These are aliphatic alcohols consisting of a chain of a least six carbon atoms. |
| External Descriptors | Fatty alcohols |
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Names and Identifiers
| Pubchem Sid | 488182508 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488182508 |
| IUPAC Name | oct-1-en-3-ol |
| INCHI | InChI=1S/C8H16O/c1-3-5-6-7-8(9)4-2/h4,8-9H,2-3,5-7H2,1H3 |
| InChIKey | VSMOENVRRABVKN-UHFFFAOYSA-N |
| Smiles | CCCCCC(C=C)O |
| Isomeric SMILES | CCCCCC(C=C)O |
| WGK Germany | 3 |
| RTECS | RH3300000 |
| Molecular Weight | 128.21 |
| Beilstein | 1744110 |
| Reaxy-Rn | 1720733 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1720733&ln= |
Certificates（CoA,COO,BSE/TSE and Analysis Chart)
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.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 F2527019 |
Certificate of Analysis | Jun 30, 2025 | O102968 |
| L2209938 |
Certificate of Analysis | Mar 10, 2025 | O102968 |
| L2209987 |
Certificate of Analysis | Feb 17, 2025 | O102968 |
| B2317238 |
Certificate of Analysis | Nov 13, 2024 | O102968 |
| L2209984 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2209970 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2209940 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2209974 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2209955 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2209971 |
Certificate of Analysis | Sep 04, 2024 | O102968 |
| L2404612 |
Certificate of Analysis | Jun 22, 2024 | O102968 |
| L2404613 |
Certificate of Analysis | Jun 22, 2024 | O102968 |
| G2430058 |
Certificate of Analysis | Apr 15, 2024 | O102968 |
| L2118201 |
Certificate of Analysis | Sep 21, 2023 | O102968 |
| L2109304 |
Certificate of Analysis | Sep 21, 2023 | O102968 |
| L2109305 |
Certificate of Analysis | Sep 21, 2023 | O102968 |
| L2109281 |
Certificate of Analysis | Sep 21, 2023 | O102968 |
| L1501065 |
Certificate of Analysis | Sep 13, 2023 | O102968 |
| E2112115 |
Certificate of Analysis | Feb 10, 2023 | O102968 |
| E2112117 |
Certificate of Analysis | Feb 10, 2023 | O102968 |
| E2112116 |
Certificate of Analysis | Feb 10, 2023 | O102968 |
| J2317075 |
Certificate of Analysis | Nov 29, 2022 | O102968 |
| G2225044 |
Certificate of Analysis | Jul 29, 2022 | O102968 |
| L2312013 |
Certificate of Analysis | Jul 28, 2022 | O102968 |
| G2225043 |
Certificate of Analysis | Jul 28, 2022 | O102968 |
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Chemical and Physical Properties
| Solubility | Not miscible or difficult to mix in water. |
|---|---|
| Refractive Index | 1.437 |
| Flash Point(°F) | 154.4 °F |
| Flash Point(°C) | 68 °C |
| Boil Point(°C) | 84-85°C/25 mmHg |
| Melt Point(°C) | -49℃ |
| Molecular Weight | 128.210 g/mol |
| XLogP3 | 2.600 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 5 |
| Exact Mass | 128.12 Da |
| Monoisotopic Mass | 128.12 Da |
| Topological Polar Surface Area | 20.200 Ų |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Complexity | 69.000 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 1 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
Citations of This Product
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). |
| 2. Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang. (2023) Monitoring volatile changes in infant formula during long-term storage at room temperature. Current Research in Food Science, 7 (100645). |
| 3. Chao Ye, Zhankai Zhang, Zhi-Hong Zhang, Ronghai He, Xue Zhao, Xianli Gao. (2023) Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication. Foods, 12 (24): (4460). |
| 4. 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, 20 (100977). |
| 5. Chaoran Zhang, Penghua Bai, Jie Kang, Tian Dong, Haixia Zheng, Xianhong Zhang. (2023) Deciphering the Chemical Fingerprint of Astragalus membranaceus: Volatile Components Attractive to Bruchophagus huonchili Wasps. Insects, 14 (10): (809). |
| 6. 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). |
| 7. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, |
| 8. 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). |
| 9. Kun Wang, Ziyan Lin, Jin Dou, Mingguo Jiang, Naikun Shen, Jing Feng. (2023) Identification and Surveys of Promoting Plant Growth VOCs from Biocontrol Bacteria Paenibacillus peoriae GXUN15128. Microbiology Spectrum, 11 (3): |
| 10. 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, 419 (135962). |
| 11. 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, 10 |
| 12. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). |
| 13. Tingting An, Shanshan Shen, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang, Xueling Gao. (2023) Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum. FOOD CHEMISTRY, 410 (135462). |
| 14. 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). |
| 15. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu. (2023) Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction. FOOD CHEMISTRY, 407 (135160). |
| 16. Wan-Qing Huang, Guang Zeng, Jun-Rui Zhi, Xin-Yue Qiu, Zhen-Juan Yin. (2022) Exogenous Calcium Suppresses the Oviposition Choices of Frankliniella occidentalis (Thysanoptera: Thripidae) and Promotes the Attraction of Orius similis (Hemiptera: Anthocoridae) by Altering Volatile Blend Emissions in Kidney Bean Plants. Insects, 13 (12): (1127). |
| 17. 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, 70 (30): (9451–9462). |
| 18. Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, Xianli Gao. (2022) Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods, 11 (15): (2190). |
| 19. Pimiao Huang, Zhirong Wang, Xiya Feng, Jianquan Kan. (2022) Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. FOOD CHEMISTRY, 387 (132852). |
| 20. Sam Al-Dalali, Cong Li, Baocai Xu. (2022) Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. FOOD CHEMISTRY, 385 (132629). |
| 21. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). |
| 22. Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi. (2022) Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. MOLECULES, 27 (2): (352). |
| 23. Sam Al-Dalali, Cong Li, Baocai Xu. (2022) Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. FOOD CHEMISTRY, 376 (131881). |
| 24. Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng. (2022) Black tea aroma formation during the fermentation period. FOOD CHEMISTRY, 374 (131640). |
| 25. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu. (2022) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. FOOD CHEMISTRY, 373 (131546). |
| 26. Yuan Chang, Shuqi Wang, Haitao Chen, Ning Zhang, Jie Sun. (2021) Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis. JOURNAL OF FOOD SCIENCE, 86 (11): (4932-4945). |
| 27. Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang. (2022) Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS). FOOD CHEMISTRY, 370 (130989). |
| 28. Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang. (2021) Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing. FOOD RESEARCH INTERNATIONAL, 149 (110667). |
| 29. Yingpeng Huo, Jiwen Hu, Yuanyuan Tu, Zhenzhu Huang, Shudong Lin, Xiaojiong Luo, Chao Feng. (2021) Efficient magnetically separable heterogeneous platinum catalyst bearing imidazolyl schiff base ligands for hydrosilylation. JOURNAL OF ORGANOMETALLIC CHEMISTRY, 936 (121714). |
| 30. Qin-Cao Chen, Yin Zhu, Han Yan, Mei Chen, Dong-Chao Xie, Meng-Qi Wang, De-Jiang Ni, Zhi Lin. (2020) Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. MOLECULES, 25 (24): (6050). |
| 31. Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang. (2020) Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry. POULTRY SCIENCE, 99 (7192). |
| 32. Yingpeng Huo, Jiwen Hu, Yuanyuan Tu, Zhenzhu Huang, Shudong Lin, Yangfei Hu, Chao Feng. (2020) Platinum-Imidazolyl Schiff Base Complexes Immobilized in Periodic Mesoporous Organosilica Frameworks as Catalysts for Hydrosilylation. APPLIED ORGANOMETALLIC CHEMISTRY, 34 (8): (e5697). |
| 33. Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu. (2020) Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. FOOD RESEARCH INTERNATIONAL, 134 (109243). |
| 34. Wei Chen, Zhenhe Wang, Shuang Gu, Jun Wang, Yongwei Wang, Zhenbo Wei. (2020) Hydrophobic amino-functionalized graphene oxide nanocomposite for aldehydes detection in fish fillets. SENSORS AND ACTUATORS B-CHEMICAL, 306 (127579). |
| 35. Jianping Wei, Yuxiang Zhang, Yue Qiu, Hong Guo, Hongmei Ju, Yuwei Wang, Yahong Yuan, Tianli Yue. (2020) Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. FOOD CHEMISTRY, 306 (125623). |
| 36. Yiqi Zhang, Xuting Ma, Zhiyuan Dai. (2019) Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores). JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10): (e14111). |
| 37. Zhong-Sheng Tang, Xin-An Zeng, Margaret A. Brennan, Zhong Han, Debao Niu, Yujia Huo. (2019) Characterization of aroma profile and characteristic aromas during lychee wine fermentation. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (8): (e14003). |
| 38. Qincao Chen, Yin Zhu, Weidong Dai, Haipeng Lv, Bing Mu, Pengliang Li, Junfeng Tan, Dejiang Ni, Zhi Lin. (2019) Aroma formation and dynamic changes during white tea processing. FOOD CHEMISTRY, 274 (915). |
| 39. Tian Jiaxin, Mao Jie, Yu Baoting, Fouad Hatem, Ga’al Hassan, Mao Guofeng, Mo Jianchu. (2018) Laboratory and Field Evaluation of Multiple Compound Attractants to Culex pipiens pallens. JOURNAL OF MEDICAL ENTOMOLOGY, 55 (4): (787-794). |
| 40. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). |
| 41. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). |
| 42. Chaojun He, Xiangmeng Guo, Yumin Yang, Yanfu Xie, Fengyang Ju, Wenbo Guo. (2016) Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS. Analytical Methods, 8 (23): (4727-4735). |
| 43. 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). |
| 44. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). |
| 45. Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai. (2013) Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 (11): (2429-2437). |
| 46. Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao. (2018-06-10) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.. Food chemistry, 265 (274-280). |
| 47. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). |
| 48. Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An. (2025) Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 73 (14): (8503-8514). |
| 49. Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou. (2024) Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters. FOOD CHEMISTRY, 457 (140151). |
| 50. 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, 459 (140335). |
| 51. Weizhe Wang, Ruirui Liu, Yufang Su, Suozai Ren, Yanmei Xi, Yun Huang, Juan Wang, Lixiang Lan, Xuelu Chi, Baoguo Sun, Nasi Ai. (2025) Characterization and classification of odorous raw milk: Volatile profiles and algorithm model perspectives. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 138 (107030). |
| 52. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 141 (107374). |
| 53. Yajian Wu, Runhu Xin, Miao Liang, Wei Guan, Rui Wang, Zhiwei Miao, Yuping Liu. (2024) Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis. MICROCHEMICAL JOURNAL, 204 (111034). |
| 54. Zhe Cai, Qinbo Jiang, Ruihao Zhang, Yifang Ma, Kaini Chen, Shijie Zheng, Peng Li, Cheng Zeng, Hui Zhang. (2025) Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil. FOOD CHEMISTRY, 469 (142501). |
| 55. 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, 59 (103907). |
| 56. 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, 461 (140954). |
| 57. Mi Tang, Xinping Liu, Yong Yu, Hankun Zhu, Liang Ma, Kangting Sun, Xin Feng, Yuhao Zhang. (2025) Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating. FOOD CHEMISTRY, 465 (142179). |
| 58. 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, 188 (114506). |
| 59. Guangxian Jiang, Rong Xue, Jun Xiang, Yufei Wang, Bin Liu, Yuan Yuan, Qian Pu, Xin Fang, Xingming Hu, Xiaoying Liu, Youyi Huang. (2024) Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing. FOOD CHEMISTRY, 458 (140145). |
| 60. 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, 10 |
| 61. Lihua Chen, Fang Yang, Qixing Jiang, Pei Gao, Wenshui Xia, Dongxing Yu. (2024) Effect of different starch on masking fishy odor compounds. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 268 (131911). |
| 62. Mengli Wang, Xinjing Li, Foxin Zhang, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Enhancement of 1-octen-3-ol in Lentinus edodes Maillard peptides through exogenous linoleic acid and its synergistic effect with l-cysteine. Food Bioscience, 68 (106374). |
| 63. Yuyan Wei, Ling Xie, Bertrand Muhoza, Qian Liu, Shiqing Song. (2024) Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (28): (15906-15919). |
| 64. Chi Zhao, Yuxiang Zhang, Shuangshuang Li, Jiayi Lin, Weifeng Lin, Weixin Li, Lixin Luo. (2024) Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. FOOD CHEMISTRY, 441 (138396). |
| 65. Li Liu, Tianhong Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu. (2025) Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation. FOOD RESEARCH INTERNATIONAL, 202 (115712). |
| 66. 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, 26 (102291). |
| 67. Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Baocai Xu. (2024) Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments. FOOD RESEARCH INTERNATIONAL, 178 (113954). |
| 68. Youyou Yang, Dapeng Liu, Weihai Xing, Chaohua Tang, Xiaohui Feng, Junmin Zhang. (2024) Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism. LWT-FOOD SCIENCE AND TECHNOLOGY, 214 (117083). |
| 69. Yujie Chen, Lulu Ma, Ying Liu, Jiaying Huo, Ying Gao, Shijian Dong, Shugang Li. (2024) Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, |
| 70. 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, 128 (106055). |
| 71. Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics. FOOD CHEMISTRY, 464 (141629). |
| 72. Lijun Ling, Rongxiu Mo, Wenyue Zhang, Yijuan Jiang, Fanjin Kong, Lijun Feng, Yao Li, Rui Yue, Yongpeng Zhou. (2025) Unravelling the inhibition mechanism of 1-octene-3-ol combined with 3-heptene-2-one on Aspergillus flavus and its application in the preservation of wolfberries. POSTHARVEST BIOLOGY AND TECHNOLOGY, 223 (113462). |
| 73. Zhonghui Zhang, Weizhen Ye, Chun Li, Haihong Zhou, Chao Wang, Penghui Liu, Binxin Zhou, Hanqing Zhao, Shouchuang Wang, Jun Yang. (2024) Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato. Foods, 13 (6): (879). |
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