{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T18:40:19Z","timestamp":1782240019443,"version":"3.54.5"},"reference-count":41,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,1,30]],"date-time":"2025-01-30T00:00:00Z","timestamp":1738195200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec><jats:title>Introduction<\/jats:title><jats:p>The \u2018Fengtangli\u2019 plum (<jats:italic>Prunus salicina<\/jats:italic> Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in \u2018Fengtangli\u2019 plum.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>The flavor compounds of both \u2018Fengtangli\u2019 and \u2018Siyueli\u2019 plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC\u00d7GC-TOF MS).<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The results revealed the presence of 495 volatile flavor compounds in \u2018Fengtangli\u2019 plum and 466 in \u2018Siyueli\u2019 plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in \u2018Fengtangli\u2019 plum were significantly elevated compared to those detected in \u2018Siyueli\u2019 plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in \u2018Fengtangli\u2019 plum relative to those of \u2018Siyueli\u2019 plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (<jats:italic>E<\/jats:italic>)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in \u2018Fengtangli\u2019 plum.<\/jats:p><\/jats:sec><jats:sec><jats:title>Discussion<\/jats:title><jats:p>The research results may provide a theoretical reference for the development and application of \u2018Fengtangli\u2019 plum and the study of the synthesis mechanism of characteristic flavor compounds.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fnut.2025.1536954","type":"journal-article","created":{"date-parts":[[2025,1,30]],"date-time":"2025-01-30T05:10:33Z","timestamp":1738213833000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":8,"title":["Characteristic of volatile flavor compounds in \u2018Fengtangli\u2019 plum (Prunus salicina Lindl.) were explored based on 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