{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T02:25:14Z","timestamp":1793759114959,"version":"4.6.1"},"reference-count":39,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100017711","name":"Daqing Science and Technology Bureau","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100017711","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100017366","name":"Key Research and Development Program of Heilongjiang","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100017366","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":[[2026,4]]},"DOI":"10.1016\/j.fochx.2026.103722","type":"journal-article","created":{"date-parts":[[2026,3,7]],"date-time":"2026-03-07T06:16:15Z","timestamp":1772864175000},"page":"103722","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds"],"prefix":"10.1016","volume":"35","author":[{"given":"Guowei","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongwei","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Dong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianliang","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuesong","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanru","family":"Ji","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianhui","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenghai","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingli","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yueming","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.103722_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.lanwpc.2022.100539","article-title":"Healthy cities initiative in China: Progress, challenges, and the way forward","volume":"27","author":"Bai","year":"2022","journal-title":"The Lancet Regional Health - Western Pacific"},{"key":"10.1016\/j.fochx.2026.103722_bb0010","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.biotechadv.2005.11.004","article-title":"Formation of flavour compounds in the Maillard reaction","volume":"24","author":"van Boekel","year":"2006","journal-title":"Biotechnology Advances"},{"key":"10.1016\/j.fochx.2026.103722_bb0015","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.foodhyd.2010.06.010","article-title":"The determining role of bolus rheology in triggering a swallowing","volume":"25","author":"Chen","year":"2011","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/j.fochx.2026.103722_bb0020","first-page":"141","article-title":"Effect of high pressure\/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue","volume":"72","author":"De Roeck","year":"2007","journal-title":"Communications in Agricultural and Applied Biological Sciences"},{"key":"10.1016\/j.fochx.2026.103722_bb0025","article-title":"The impact of thermal and non-thermal processing on the phytochemical characteristics and nutritional value of Daucus carota (carrots)","volume":"5","author":"Fartoosi","year":"2025","journal-title":"Applied Food Research"},{"key":"10.1016\/j.fochx.2026.103722_bb0030","doi-asserted-by":"crossref","first-page":"1421","DOI":"10.2174\/1570159X21666221223120251","article-title":"Neuroprotective potential and underlying pharmacological mechanism of carvacrol for Alzheimer\u2019s and Parkinson\u2019s diseases","volume":"21","author":"Javed","year":"2023","journal-title":"Current Neuropharmacology"},{"key":"10.1016\/j.fochx.2026.103722_bb0035","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.ifset.2016.10.022","article-title":"Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree","volume":"39","author":"Kebede","year":"2017","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.fochx.2026.103722_bb0040","doi-asserted-by":"crossref","first-page":"5400","DOI":"10.1021\/jf030212q","article-title":"Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage","volume":"51","author":"Kjeldsen","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0045","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.foodchem.2014.12.033","article-title":"FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices","volume":"176","author":"Kyomugasho","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0050","first-page":"287","article-title":"Optimizing the extraction, identification, and antioxidant activity analysis of polyphenols from carrot (Daucus carota L.) preserve","volume":"46","author":"Li","year":"2025","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/j.fochx.2026.103722_bb0055","article-title":"HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation","volume":"23","author":"Liang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103722_bb0060","doi-asserted-by":"crossref","first-page":"1553","DOI":"10.1002\/jsfa.975","article-title":"Effect of fermentation time on texture and microstructure of pickled carrots","volume":"81","author":"Llorca","year":"2001","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.103722_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2024.112056","article-title":"Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic","volume":"375","author":"Masztalerz","year":"2024","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2026.103722_bb0070","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.tifs.2021.09.003","article-title":"Towards effective labelling of foods. An international perspective on safety and nutrition","volume":"118","author":"Meijer","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103722_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112773","article-title":"Comprehensive review on carotenoid composition: Transformations during processing and storage of foods","volume":"169","author":"Mel\u00e9ndez-Mart\u00ednez","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103722_bb0080","doi-asserted-by":"crossref","DOI":"10.7717\/peerj.395","article-title":"Formation of 1-octen-3-ol from aspergillus flavus conidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination","volume":"2","author":"Miyamoto","year":"2014","journal-title":"Peerj"},{"key":"10.1016\/j.fochx.2026.103722_bb0085","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1016\/j.foodhyd.2013.08.004","article-title":"Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions","volume":"36","author":"Moelants","year":"2014","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103722_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.100966","article-title":"Ultrasound pretreated freeze-drying of carrot: Effect on nutritional value, bioactive compounds and microstructure","volume":"5","author":"Mondal","year":"2025","journal-title":"Applied Food Research"},{"key":"10.1016\/j.fochx.2026.103722_bb0095","series-title":"Food analysis","author":"Nielsen","year":"2017"},{"key":"10.1016\/j.fochx.2026.103722_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109095","article-title":"The role of texture in the palatability and food oral processing","volume":"147","author":"Nishinari","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103722_bb0105","doi-asserted-by":"crossref","first-page":"897","DOI":"10.1016\/j.foodchem.2008.05.003","article-title":"Study of the volatile components of a candied plum and estimation of their contribution to the aroma","volume":"111","author":"Nunes","year":"2008","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0110","doi-asserted-by":"crossref","first-page":"1776","DOI":"10.1016\/j.lwt.2008.02.006","article-title":"Effect of candying on microstructure and texture of plums (Prunus domestica L.)","volume":"41","author":"Nunes","year":"2008","journal-title":"LWT- Food Science and Technology"},{"issue":"1","key":"10.1016\/j.fochx.2026.103722_bb0115","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1038\/s42003-025-07495-0","article-title":"Understanding pectin cross-linking in plant cell walls","volume":"8","author":"Obomighie","year":"2025","journal-title":"Communications Biology"},{"key":"10.1016\/j.fochx.2026.103722_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116608","article-title":"Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons","volume":"213","author":"de Oliveira","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103722_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139448","article-title":"Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation","volume":"451","author":"Puganen","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0130","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.tifs.2021.11.028","article-title":"Organocatalytic esterification of polysaccharides for food applications: A review","volume":"119","author":"Ragavan","year":"2022","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103722_bb0135","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.tifs.2019.04.016","article-title":"Physicochemical changes and sensorial properties during black garlic elaboration: A review","volume":"88","author":"R\u00edos-R\u00edos","year":"2019","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103722_bb0140","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.fbp.2025.02.007","article-title":"Advanced blanching technology for Exocarpium citri grandis: Optimizing processes and unraveling the enhancement mechanism of drying efficiency","volume":"150","author":"Sun","year":"2025","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/j.fochx.2026.103722_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113084","article-title":"Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes","volume":"157","author":"Tang","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.103722_bb0150","series-title":"Odour thresholds: Compilations of odour threshold values in air, water and other media","author":"Van Gemert","year":"2011"},{"key":"10.1016\/j.fochx.2026.103722_bb0155","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.tics.2010.11.001","article-title":"Reward, dopamine and the control of food intake: Implications for obesity","volume":"15","author":"Volkow","year":"2011","journal-title":"Trends in Cognitive Sciences"},{"key":"10.1016\/j.fochx.2026.103722_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142086","article-title":"Interactions between food matrices and odorants: A review","volume":"466","author":"Wang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0165","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1111\/1750-3841.16388","article-title":"Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices","volume":"88","author":"Wang","year":"2023","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.103722_bb0170","article-title":"Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder","volume":"24","author":"Waseem","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103722_bb0175","article-title":"Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC\u2013MS and HS-GC-IMS","volume":"X, 27","author":"Wu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144690","article-title":"Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)","volume":"486","author":"Xie","year":"2025","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2026.103722_bb0185","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.lwt.2015.01.033","article-title":"Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process","volume":"62","author":"Xu","year":"2015","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103722_bb0190","doi-asserted-by":"crossref","first-page":"7926","DOI":"10.1021\/acs.jafc.9b03269","article-title":"Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis","volume":"67","author":"Yang","year":"2019","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103722_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140213","article-title":"Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC\/MS coupled with chemometrics strategies","volume":"458","author":"Yu","year":"2024","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526002439?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526002439?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T14:51:10Z","timestamp":1778943070000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526002439"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":39,"alternative-id":["S2590157526002439"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103722","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103722","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103722"}}