{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T00:24:28Z","timestamp":1784852668628,"version":"3.55.0"},"reference-count":57,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,4,25]],"date-time":"2024-04-25T00:00:00Z","timestamp":1714003200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/100012542","name":"Sichuan Province Science and Technology Support Program","doi-asserted-by":"publisher","award":["2023ZYD0079"],"award-info":[{"award-number":["2023ZYD0079"]}],"id":[{"id":"10.13039\/100012542","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,6]]},"DOI":"10.1016\/j.fochx.2024.101419","type":"journal-article","created":{"date-parts":[[2024,4,30]],"date-time":"2024-04-30T13:05:54Z","timestamp":1714482354000},"page":"101419","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":30,"special_numbering":"C","title":["Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC\/IMS) and E-nose\/tongue"],"prefix":"10.1016","volume":"22","author":[{"given":"Xuemei","family":"Cai","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaixian","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanli","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiqin","family":"Peng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuwen","family":"Yi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingfeng","family":"Qiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Fu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"4","key":"10.1016\/j.fochx.2024.101419_bb0005","doi-asserted-by":"crossref","first-page":"409","DOI":"10.7235\/hort.2012.11141","article-title":"Changes in nutrient levels of aqueous extracts from radish (Raphanus sativus L.) root during liquefaction by heat and non-heat processing","volume":"30","author":"Bae","year":"2012","journal-title":"Horticultural Science & Technology"},{"issue":"18","key":"10.1016\/j.fochx.2024.101419_bb0010","doi-asserted-by":"crossref","DOI":"10.1002\/mnfr.201700990","article-title":"Taste and flavor perceptions of Glucosinolates, Isothiocyanates, and related compounds","volume":"62","author":"Bell","year":"2018","journal-title":"Molecular Nutrition & Food Research"},{"issue":"1","key":"10.1016\/j.fochx.2024.101419_bb0015","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.foodchem.2008.07.029","article-title":"Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)","volume":"113","author":"Bla\u017eevi\u0107","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101419_bb0020","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1007\/s00726-012-1280-4","article-title":"Glutamate: a truly functional amino acid","volume":"45","author":"Brosnan","year":"2013","journal-title":"Amino Acids"},{"issue":"3","key":"10.1016\/j.fochx.2024.101419_bb0025","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1002\/ptr.4725","article-title":"The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L","volume":"27","author":"Casella","year":"2013","journal-title":"Phytotherapy Research"},{"issue":"3","key":"10.1016\/j.fochx.2024.101419_bb0030","first-page":"469","article-title":"Composition analysis between kohlrabi (Brassica oleracea var. gongylodes) and radish (Raphanus sativus)","volume":"28","author":"Choi","year":"2010","journal-title":"Horticultural Science & Technology"},{"issue":"2","key":"10.1016\/j.fochx.2024.101419_bb0035","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1080\/10942910701298093","article-title":"Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting","volume":"11","author":"Coogan","year":"2008","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.fochx.2024.101419_bb0040","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1016\/j.foodchem.2017.02.149","article-title":"Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics","volume":"229","author":"Dong","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101419_bb0045","series-title":"Radishes in the garden","author":"Drost","year":"2020"},{"key":"10.1016\/j.fochx.2024.101419_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110385","article-title":"Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue","volume":"145","author":"Duan","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101419_bb0055","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.tifs.2021.04.045","article-title":"Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review","volume":"113","author":"Gamba","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101419_bb0060","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1100\/tsw.2004.131","article-title":"Raphanus sativus (Radish): Their chemistry and biology","volume":"4","author":"Guti\u00e9rrez","year":"2004","journal-title":"The Scientific World Journal"},{"issue":"11","key":"10.1016\/j.fochx.2024.101419_bb0065","doi-asserted-by":"crossref","first-page":"2387","DOI":"10.1111\/j.1365-2621.2011.02761.x","article-title":"Variations in the soluble sugar and organic acid contents in radish (Raphanus sativus L.) cultivars","volume":"46","author":"Hara","year":"2011","journal-title":"International Journal of Food Science & Technology"},{"issue":"18","key":"10.1016\/j.fochx.2024.101419_bb0070","doi-asserted-by":"crossref","first-page":"2880","DOI":"10.3390\/foods11182880","article-title":"Study on the suitability of tea cultivars for processing oolong tea from the perspective of aroma based on olfactory sensory, electronic nose, and GC-MS data correlation analysis","volume":"11","author":"He","year":"2022","journal-title":"Foods"},{"issue":"8","key":"10.1016\/j.fochx.2024.101419_bb0075","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1007\/s10068-021-00948-2","article-title":"Chemosensory approach supported the analysis of wintering radishes produced in Jeju island by different processing methods","volume":"30","author":"Hong","year":"2021","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.fochx.2024.101419_bb0080","article-title":"Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV\u2013visible spectroscopy, taste equivalent quantification and metabolite analysis","volume":"21","author":"Jin","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"4","key":"10.1016\/j.fochx.2024.101419_bb0085","first-page":"324","article-title":"Changes in volatile flavor compounds of radish fermented by lactic acid bacteria","volume":"51","author":"Kim","year":"2019","journal-title":"Korean Journal of Food Science and Technology"},{"issue":"11","key":"10.1016\/j.fochx.2024.101419_bb0090","first-page":"1989","article-title":"Volatiles in distillates of processed radish of Japanese origin","volume":"42","author":"Kj\u04d5r","year":"1978","journal-title":"Agricultural and Biological Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2024.101419_bb0095","doi-asserted-by":"crossref","DOI":"10.1093\/dnares\/dsaa001","article-title":"Identification of genome-wide single-nucleotide polymorphisms among geographically diverse radish accessions","volume":"27","author":"Kobayashi","year":"2020","journal-title":"DNA Research"},{"issue":"2","key":"10.1016\/j.fochx.2024.101419_bb0100","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1111\/1750-3841.15567","article-title":"Metabolism of glutamic acid to alanine, proline, and \u03b3-aminobutyric acid during takuan-zuke processing of radish root","volume":"86","author":"Kobayashi","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2024.101419_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112180","article-title":"Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry","volume":"163","author":"Li","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101419_bb0110","first-page":"1","article-title":"Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties","author":"Li","year":"2022","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2024.101419_bb0115","article-title":"In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods","volume":"18","author":"Li","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2024.101419_bib281","doi-asserted-by":"crossref","first-page":"108091","DOI":"10.1016\/j.plaphy.2023.108091","article-title":"Molecular mechanism controlling anthocyanin composition and content in radish plants with different root colors","volume":"204","author":"Lim","year":"2023","journal-title":"Plant Physiology and Biochemistry"},{"issue":"6","key":"10.1016\/j.fochx.2024.101419_bb0120","doi-asserted-by":"crossref","first-page":"1299","DOI":"10.3390\/molecules23061299","article-title":"Flavor compounds in Pixian broad-bean paste: Non-volatile organic acids and amino acids","volume":"23","author":"Lin","year":"2018","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101419_bib282","doi-asserted-by":"crossref","first-page":"138886","DOI":"10.1016\/j.foodchem.2024.138886","article-title":"A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling","volume":"446","author":"Liu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101419_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137185","article-title":"Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion","volume":"432","author":"Long","year":"2024","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.fochx.2024.101419_bb0130","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1016\/S1671-2927(08)60119-4","article-title":"Analysis and evaluation of nutritional quality in Chinese radish (Raphanus sativus L.)","volume":"7","author":"Lu","year":"2008","journal-title":"Agricultural Sciences in China"},{"key":"10.1016\/j.fochx.2024.101419_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138558","article-title":"Insights into the potential mechanism of liquid nitrogen spray freezing\u2019s influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations","volume":"444","author":"Luo","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101419_bb0140","article-title":"Allyl isothiocyanate encapsulated halloysite covered with polyacrylate as a potential antibacterial agent against food spoilage bacteria","volume":"105","author":"Maruthupandy","year":"2019","journal-title":"Materials Science and Engineering: C"},{"issue":"9","key":"10.1016\/j.fochx.2024.101419_bb0145","doi-asserted-by":"crossref","first-page":"3692","DOI":"10.1021\/jf063598o","article-title":"Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract","volume":"55","author":"Matsufuji","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"5","key":"10.1016\/j.fochx.2024.101419_bb0150","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.tplants.2012.03.012","article-title":"The specificity of herbivore-induced plant volatiles in attracting herbivore enemies","volume":"17","author":"McCormick","year":"2012","journal-title":"Trends in Plant Science"},{"key":"10.1016\/j.fochx.2024.101419_bb0155","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.889407","article-title":"Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics","volume":"9","author":"Mei","year":"2022","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2024.101419_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2023.110087","article-title":"Profiling the composition and metabolic functions of the microbial community in pellicle-forming radish paocai","volume":"388","author":"Mi","year":"2023","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2024.101419_bb0165","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.foodchem.2004.12.013","article-title":"Thermal degradation of glucosinolates in red cabbage","volume":"95","author":"Oerlemans","year":"2006","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2024.101419_bb0170","doi-asserted-by":"crossref","first-page":"157","DOI":"10.3390\/molecules21020157","article-title":"Metabolic profiling and antioxidant assay of metabolites from three radish cultivars (Raphanus sativus)","volume":"21","author":"Park","year":"2016","journal-title":"Molecules"},{"issue":"2","key":"10.1016\/j.fochx.2024.101419_bb0175","doi-asserted-by":"crossref","first-page":"340","DOI":"10.3390\/foods13020340","article-title":"Evaluation of loquat jam quality at different cooking times based on physicochemical parameters, GC-IMS and intelligent senses","volume":"13","author":"Qiao","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.101419_bb0180","first-page":"1","article-title":"Biology and classification of vegetables","author":"Radovich","year":"2018","journal-title":"Handbook of Vegetables and Vegetable Processing"},{"issue":"9","key":"10.1016\/j.fochx.2024.101419_bb0185","doi-asserted-by":"crossref","first-page":"993","DOI":"10.1080\/10715760600815322","article-title":"Superoxide radical-and peroxynitrite-scavenging activity of anthocyanins; structure-activity relationship and their synergism","volume":"40","author":"Rahman","year":"2006","journal-title":"Free Radical Research"},{"issue":"6","key":"10.1016\/j.fochx.2024.101419_bb0190","doi-asserted-by":"crossref","first-page":"2232","DOI":"10.1002\/jsfa.11561","article-title":"Electronic nose application for the discrimination of sterilization treatments applied to Californian -style black olive varieties","volume":"102","author":"S\u00e1nchez","year":"2022","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"1","key":"10.1016\/j.fochx.2024.101419_bb0195","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/0031-9384(81)90298-5","article-title":"Comparison of taste qualities and thresholds of D- and L-amino acids","volume":"27","author":"Schiffman","year":"1981","journal-title":"Physiology & Behavior"},{"issue":"2","key":"10.1016\/j.fochx.2024.101419_bb0200","doi-asserted-by":"crossref","first-page":"372","DOI":"10.24925\/turjaf.v11i2.372-375.5983","article-title":"Antioxidant and antimicrobial activities of White Radish","volume":"11","author":"Sevindik","year":"2023","journal-title":"Turkish Journal of Agriculture-Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101419_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136257","article-title":"Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC\u00d7 GC-TOF-MS, GC-IMS, E-nose, and E-tongue combined with chemometrics","volume":"423","author":"Shen","year":"2023","journal-title":"Food Chemistry"},{"issue":"21","key":"10.1016\/j.fochx.2024.101419_bb0210","doi-asserted-by":"crossref","first-page":"3408","DOI":"10.3390\/foods11213408","article-title":"Recent Progress in the study of taste characteristics and the nutrition and health properties of organic acids in foods","volume":"11","author":"Shi","year":"2022","journal-title":"Foods"},{"issue":"10","key":"10.1016\/j.fochx.2024.101419_bb0215","doi-asserted-by":"crossref","first-page":"1833","DOI":"10.1093\/carcin\/bgs216","article-title":"Cancer chemoprevention with dietary isothiocyanates mature for clinical translational research","volume":"33","author":"Singh","year":"2012","journal-title":"Carcinogenesis"},{"issue":"5","key":"10.1016\/j.fochx.2024.101419_bb0225","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/S0031-9422(00)94438-8","article-title":"Volatile constituents from cauliflower and other crucifers","volume":"15","author":"Wallbank","year":"1976","journal-title":"Phytochemistry"},{"key":"10.1016\/j.fochx.2024.101419_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2022.109702","article-title":"Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai","volume":"375","author":"Wang","year":"2022","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2024.101419_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134469","article-title":"Understanding the nutraceutical diversity through a comparative analysis of the taproot metabolomes of different edible radish types via UHPLC\u2013Q\u2013TOF\u2013MS","volume":"403","author":"Wang","year":"2023","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2024.101419_bb0240","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1093\/carcin\/8.3.487","article-title":"Diallyl sulfide, a flavor component of garlic (Allium sativum), inhibits dimethyihydrazine-induced colon cancer","volume":"8","author":"Wargovich","year":"1987","journal-title":"Carcinogenesis"},{"key":"10.1016\/j.fochx.2024.101419_bb0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134814","article-title":"Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection","volume":"405","author":"Wei","year":"2023","journal-title":"Food Chemistry"},{"issue":"15","key":"10.1016\/j.fochx.2024.101419_bb0250","doi-asserted-by":"crossref","first-page":"5884","DOI":"10.3390\/molecules28155884","article-title":"Effect of Sichuan pepper (Zanthoxylum genus) addition on flavor profile in fermented Ciba chili (Capsicum genus) using GC-IMS combined with E-nose and E-tongue","volume":"28","author":"Wu","year":"2023","journal-title":"Molecules"},{"issue":"3","key":"10.1016\/j.fochx.2024.101419_bb0255","doi-asserted-by":"crossref","first-page":"1041S","DOI":"10.1093\/jn\/131.3.1041S","article-title":"Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic","volume":"131","author":"Yang","year":"2001","journal-title":"The Journal of Nutrition"},{"key":"10.1016\/j.fochx.2024.101419_bb0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130897","article-title":"Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in Chongqing radish paocai","volume":"369","author":"Yang","year":"2022","journal-title":"Food Chemistry"},{"issue":"49","key":"10.1016\/j.fochx.2024.101419_bb0265","doi-asserted-by":"crossref","first-page":"14463","DOI":"10.1021\/acs.jafc.0c05031","article-title":"A comparative metabolomics study of flavonoids in radish with different skin and flesh colors (Raphanus sativus L.)","volume":"68","author":"Zhang","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"11","key":"10.1016\/j.fochx.2024.101419_bb0270","doi-asserted-by":"crossref","first-page":"2194","DOI":"10.3390\/foods12112194","article-title":"Characterization of Flavor Profile of \u201cNanx Wudl\u201d Sour Meat Fermented from Goose and Pork Using Gas Chromatography\u2013Ion Mobility Spectrometry (GC\u2013IMS) Combined with Electronic Nose and Tongue","volume":"12","author":"Zhao","year":"2023","journal-title":"Foods"},{"issue":"4","key":"10.1016\/j.fochx.2024.101419_bb0275","doi-asserted-by":"crossref","first-page":"1292","DOI":"10.1111\/1750-3841.16486","article-title":"Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying","volume":"88","author":"Zheng","year":"2023","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2024.101419_bb0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102956","article-title":"Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation","volume":"55","author":"Zhou","year":"2023","journal-title":"Food Bioscience"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524003067?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524003067?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T17:00:19Z","timestamp":1769187619000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524003067"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,6]]},"references-count":57,"alternative-id":["S2590157524003067"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101419","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC\/IMS) and E-nose\/tongue","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101419","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101419"}}