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
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“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”
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Topics
Raphanus sativus L. · Gas chromatography-ion mobility spectrometry · Gas chromatography-ion mobility spectrometry · Electronic nose · Electronic tongue · Volatile organic compounds · diallyl sulfide · dimethyl disulfide · allyl isothiocyanate · cherry radishes · organic acids · Amino acids · oxalic acid · malic acid · succinic acid · Flavor profile · Taste profile · radish varieties · sulfides
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459