SRC-CHERRY-2014 · PRIMARY

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang · Food Chemistry

Lifecycleactive

Published2014-06

DOI10.1016/j.foodchem.2013.11.092

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Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

cherrysweet cherryglycosidically bound volatilesodour activity value

CLAIMS USING THIS SOURCE1

CLM-CHERRY-001

Aroma compounds of sweet cherries ↗

In three sweet cherry cultivars, 97 compounds were identified; hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde were the major free volatiles, and (E)-β-ionone, hexanal, decanal and (E)-2-hexenal had the highest odour activity values.

Three sweet cherry cultivars; levels, and so their contribution to aroma, varied between them.

EXTERNAL RECORD

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Permanent identifier smellbook:source:sweet-cherry-aroma-2014 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.