Cold plasma—A new technology for maintaining key aroma compounds and flavor in coconut water

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Wang, S., Chen, H., & Sun, B. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.126158 · Cited by 738 · see citing works

Activities and conformation changes of food enzymes induced by cold plasma: A review

Han, Y., Cheng, J., & Sun, D. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1555131 · Cited by 204 · see citing works

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

Ghasemi‐Varnamkhasti, M., Apetrei, C., Lozano, J., & Anyogu, A. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.07.018 · Cited by 201 · see citing works

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

Castro‐Vázquez, L., Díaz-Maroto, M. C., González-Viñas, M. A., & Pérez-Coello, M. S. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.036 · Cited by 189 · see citing works

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

Wang, Y., Ya-Ting, J., Jinxuan, C., Yin-Ji, C., Yang-ying, S., Xiao-Qun, Z., Dao-Dong, P., Chang-rong, O., & Ning, G. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.05.048 · Cited by 181 · see citing works

Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS

Yang, Y., Qian, M. C., Deng, Y., Yuan, H., & Jiang, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132813 · Cited by 155 · see citing works

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS

Xi, B.-N., JingJing, Z., Xu, X., Li, C., Shu, Y., Zhang, Y., Shi, X., & Shen, Y. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137547 · Cited by 139 · see citing works

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Ke, Z., Bai, Y., Bai, Y., Chu, Y., Gu, S., Xiang, X., Ding, Y., & Zhou, X. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131932 · Cited by 115 · see citing works

GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

Liu, H., Xu, Y., Wu, J., Wen, J., Yu, Y., An, K., & Zou, B. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110784 · Cited by 115 · see citing works

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

Gao, C., Li, Y., Pan, Q., Fan, M., Wang, L., & Qian, H. (2021) · Journal of Cereal Science · doi:10.1016/j.jcs.2021.103178 · Cited by 112 · see citing works

Cold plasma technology for fruit based beverages: A review

Waghmare, R. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.018 · Cited by 98 · see citing works

Effect of cold plasma on different polyphenol compounds: A review

Kumar, S., Pipliya, S., & Srivastav, P. P. (2022) · Journal of Food Process Engineering · doi:10.1111/jfpe.14203 · Cited by 79 · see citing works

Characterization and comparison of flavor compounds in stewed pork with different processing methods

Han, D. M., Zhang, C., Fauconnier, M., Jia, W., Wang, J., Hu, F., & Xie, D.-W. (2021) · LWT · doi:10.1016/j.lwt.2021.111229 · Cited by 74 · see citing works

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

Comasio, A., Harth, H., Weckx, S., & Vuyst, L. D. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.08.030 · Cited by 71 · see citing works

Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging

Cheng, Y., Tuong, H. B., Blank, I., & Robert, F. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073132l · Cited by 71 · see citing works

Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control

Gong, X., Huang, J., Xu, Y., Li, Z., Li, L., Li, D., Belwal, T., Jeandet, P., Luo, Z., & Xu, Y. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.11.022 · Cited by 64 · see citing works

Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice

Liu, Q., Wu, H., Luo, J., Liu, J., Zhao, S., Hu, Q., & Ding, C. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129402 · Cited by 56 · see citing works

Bactericidal effect of cold plasma on microbiota of commercial fish balls

Zhang, Y., Wei, J., Yuan, Y., Chen, H., Dai, L., Wang, X., & Yue, T. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2019.01.019 · Cited by 54 · see citing works

Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

Campelo, P. H., Filho, E. G. A., Silva, L. K. D. F., de Brito, E. S., Rodrigues, S., & Fernandes, F. A. N. (2020) · LWT · doi:10.1016/j.lwt.2020.109644 · Cited by 54 · see citing works

Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration

Wang, J., Fu, T., Sang, X., & Liu, Y. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109738 · Cited by 47 · see citing works

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

Li, A., Feng, X., Yang, G., Peng, X., Du, M., Jun, S., & Kan, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114181 · Cited by 46 · see citing works

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (<i>Cocos nucifera</i>) water

Murasaki‐Aliberti, N. D. C., Da Silva, R. M. S., Gut, J. A. W., & Tadini, C. C. (2009) · International Journal of Food Science &amp; Technology · doi:10.1111/j.1365-2621.2009.02100.x · Cited by 46 · see citing works

Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice

Zhou, C., Hu, Y., Zhou, Y., Yu, H., Li, B., Yang, W., Zhai, X., Wang, X., Liu, J., Wang, J., et al. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138699 · Cited by 44 · see citing works

Post-harvest quality and shelf-life of tender coconut

Haseena, M., Kasturi Bai, K. V., & Padmanabhan, S. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0097-y · Cited by 43 · see citing works

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M. L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., & Gasperi, F. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1501-4 · Cited by 43 · see citing works

Production characteristics of reactive oxygen/nitrogen species in water using atmospheric pressure discharge plasmas

Takahashi, K., Satoh, K., Itoh, H., Kawaguchi, H., Timoshkin, I. V., Given, M. J., & MacGregor, S. J. (2016) · Japanese Journal of Applied Physics · doi:10.7567/jjap.55.07lf01 · Cited by 41 · see citing works

Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing

Chourio, A. M., Salais-Fierro, F., Mehmood, Z., Martínez‐Monteagudo, S. I., & Saldaña, M. D. A. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.07.014 · Cited by 40 · see citing works

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

Lin, Y., Wang, Y., Huang, Y., Huang, Y., & Song, H. (2023) · Foods · doi:10.3390/foods12132433 · Cited by 36 · see citing works

Discovery of a novel CnAMADH2 allele associated with higher levels of 2-acetyl-1-pyrroline (2AP) in yellow dwarf coconut (Cocos nucifera L.)

Dumhai, R., Wanchana, S., Saensuk, C., Choowongkomon, K., Mahatheeranont, S., Kraithong, T., Toojinda, T., Vanavichit, A., & Arikit, S. (2018) · Scientia Horticulturae · doi:10.1016/j.scienta.2018.09.005 · Cited by 33 · see citing works

QUANTIFICATION OF FLUX DECLINE AND DESIGN OF ULTRAFILTRATION SYSTEM FOR CLARIFICATION OF TENDER COCONUT WATER

JAYANTI, V. K., RAI, P., DASGUPTA, S., & DE, S. (2010) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2008.00264.x · Cited by 33 · see citing works

Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors

Rodrigues, S., & Fernandes, F. A. N. (2022) · Food and Bioprocess Technology · doi:10.1007/s11947-022-02976-0 · Cited by 29 · see citing works

Aroma compound profile of mature coconut water from tall variety through thermal treatment

Nasution, Z., Jirapakkul, W., & Lorjaroenphon, Y. (2019) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-018-9942-x · Cited by 28 · see citing works

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis

Li, Z., Wang, T., Jiang, H., Wang, W., Lan, T., Xu, L., Yun, Y., & Zhang, W. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101141 · Cited by 28 · see citing works

Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing

Yang, Y., Li, H., Xia, Y., Li, S., Wang, G., Ni, L., & Ai, L. (2024) · LWT · doi:10.1016/j.lwt.2024.116035 · Cited by 24 · see citing works

Chemical composition of volatile components in the honey of some species of stingless bees

Isidorov, V. A., Masłowiecka, J., Pellizzer, N., Miranda, D., & Bakier, S. (2022) · Food Control · doi:10.1016/j.foodcont.2022.109545 · Cited by 21 · see citing works

The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

Pielech‐Przybylska, K., Balcerek, M., Dziekońska‐Kubczak, U., Pacholczyk‐Sienicka, B., Ciepielowski, G., Albrecht, Ł., & Patelski, P. (2019) · Molecules · doi:10.3390/molecules24030610 · Cited by 19 · see citing works

Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp

Guo, Z., Wang, Y., Wang, C., Guo, J., Wang, X., Xu, H., & Lei, H. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.103206 · Cited by 19 · see citing works

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

Hui, G., Liu, M., Zheng, L., Zhang, T., Chang, X., Liu, H., Zhou, S., Zhang, Z., Li, S., & Sun, J. (2023) · Foods · doi:10.3390/foods12173174 · Cited by 17 · see citing works

Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products

Mohammadi, X., Matinfar, G., Khaneghah, A. M., Singh, A., & Singh, A. P. (2020) · World Mycotoxin Journal · doi:10.3920/wmj2020.2586 · Cited by 17 · see citing works

Effect of Glow and Dielectric Barrier Discharges Plasma on Volatile and Non-volatile Chemical Profiling of Camu-Camu Juice

Filho, E. G. A., Silva, L. K. D. F., de Brito, E. S., Castro, D. R. G., Bezerra, J. D. A., Sanches, E. A., Rodrigues, S., Fernandes, F. A. N., & Campelo, P. H. (2021) · Food and Bioprocess Technology · doi:10.1007/s11947-021-02639-6 · Cited by 16 · see citing works

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

Mazhangara, I. R., Chivandi, E., & Jaja, I. F. (2022) · International Journal of Food Science · doi:10.1155/2022/8736932 · Cited by 14 · see citing works

Off-flavor and Loss of Aroma in Young Coconut Fruit During Cold Storage are Associated with the Expression of Genes Derived from the LOX Pathway and Badh2

Meethaworn, K., Imsabai, W., Zhang, B., Chen, K., & Siriphanich, J. (2021) · The Horticulture Journal · doi:10.2503/hortj.utd-309 · Cited by 10 · see citing works

Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability

Wang, X., Hou, M., Liu, T., Ren, J., Li, H., Yang, H., Hu, Z., & Gao, Z. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103905 · Cited by 20 · see citing works

Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics

Xu, L., Zhang, J., Zhang, X., Xie, M., Zhang, W., Wang, J., Chen, L., & Yun, Y. (2025) · Food Frontiers · doi:10.1002/fft2.70030 · Cited by 13 · see citing works

Multimodal nondestructive testing of tender coconut water quality using spectroscopy, computer vision, and deep learning

Wang, T., Huang, R., Wei, Z., Xie, M., Chen, L., Wang, W., & Yun, Y. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111660 · Cited by 7 · see citing works

Effect of dielectric barrier discharge cold plasma on the thin sheet of bean curd during storage: Improve the physical properties, flavor composition, and microbial safety

Yang, T., Qu, Z., Bian, Y., Yue, D., Zhang, Y., Chen, G., Li, S., & Chen, Y. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70182 · Cited by 6 · see citing works

A multi-analytical approach for flavor deterioration assessment of coconut water using quantitative descriptive analysis, E-nose, GC-IMS, and GC × GC-TOF-MS

Wang, T., Zhuo, M., Zhang, X., Zhang, M., Wang, W., Xie, M., Chen, L., & Yun, Y. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117564 · Cited by 6 · see citing works

Effects of cold plasma on volatile organic compounds in foods: fundamentals, mechanisms, and applications

Cheng, J., Li, J., Yang, X., & Sun, D.-W. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147740 · Cited by 6 · see citing works

Unraveling the deterioration mechanism of tender coconut water: A comprehensive study integrating aquaphotomics, metabolomics, and 16S rDNA analysis

Wang, T., Liu, Y., Chen, Z., Xu, L., Xie, M., Chen, L., Yun, Y., & Wang, W. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145042 · Cited by 5 · see citing works

Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage

Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L. (2025) · Foods · doi:10.3390/foods14152709 · Cited by 3 · see citing works

Enhancing tobacco quality and flavor through cold plasma treatment: structural, chemical, and sensory modifications

Xu, X., Wang, M., Shi, Q., Liu, S., Yang, W., Yang, C., Ma, J., & Wang, R. (2025) · Frontiers in Molecular Biosciences · doi:10.3389/fmolb.2025.1724715 · Cited by 2 · see citing works

Impact of ultrasound on the quality of tender coconut water during storage revealed by LC-MS-based metabolomics, HS-SPME-GC–MS and E-tongue

Huang, X., Wei, J., Fang, C., Huang, Y., Zhang, M., Chen, H., Chen, W., Chen, W., Zhong, Q., Pei, J., et al. (2025) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2025.107313 · Cited by 2 · see citing works

Influence of dielectric barrier discharge plasma processing on yellow passion fruit juice: effects on volatile compound composition and aromatic profile

Borges, E. E., Maia, D. L. H., Fernandes, F. A. N., & Rodrigues, S. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04354-2 · Cited by 1 · see citing works

A Review on Sustainable Preservation of Coconut‐Based Beverages Using Nonthermal Technologies

Rahini, P., & Radhakrishnan, M. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70526 · Cited by 1 · see citing works

Effectiveness of non-thermal technologies in inactivating microorganisms and preserving the physicochemical quality of not-from-concentrate apple juice

Chen, Y., Wang, X., Wang, S., Li, H., Lei, W., Yang, H., & Gao, Z. (2026) · Food Control · doi:10.1016/j.foodcont.2026.112050

Application of cold plasma technology in animal-derived foods: a review spanning 2019–2025

Hou, R., Zheng, B., Zeng, H., Zhang, Y. L., & Guan, B. (2026) · Food Science of Animal Products · doi:10.26599/fsap.2026.9240167

Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water

Wang, T., Xu, L., Chen, L., Xie, M., Wang, J., Zhang, W., Chen, W., & Yun, Y. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103973

Development of Intelligent Packaging for Quality Monitoring of Plasma‐Activated Water‐Treated Fresh‐Cut Fruit

Ma, X., Zhu, Y., Alwaili, M. A., Al‐Hoshani, N., & Jiang, Z. (2026) · Packaging Technology and Science · doi:10.1002/pts.70096

Functional characterization of CnAGAL2, a key α-galactosidase involved in postharvest endosperm thickening of coconut (Cocos nucifera L.)

Wang, J., Zhang, F.-J., Liu, F., Man, Y., Liu, S.-B., Wang, Y.-C., & Li, D. (2026) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2026.114587

INFLUENCE OF ATMOSPHERIC COLD PLASMA TREATMENT ON MINERAL COMPOSITION AND BIOACCESSIBILITY IN CARBONATED MINERAL WATER

Apaydın, H., Başdoğan, H., Palabıyık, İ., Apaydın, D., Öztürk, N. Z., & Güner, C. (2026) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd26062

Preservation of quality and microbial characteristics of plant-based beverages

Egea, M. B., Fernandes, S. S., de Oliveira, R. M. D. S. F., Duarte, L. G. R., & Lemes, A. C. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-36536-2.00003-x

Iridescent chitosan membrane as a colorimetric sensor for visual detection of lipid oxidation

Lu, J., Xie, M., Chen, L., Song, Q., Chan, S. Y., & Yun, Y. (2026) · Chemical Engineering Journal · doi:10.1016/j.cej.2026.181256

Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water

Wang, T., Xu, L., Chen, L., Xie, M., Wang, J., Zhang, W., Chen, W., & Yun, Y. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103973

Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics

Xu, L., Zhang, J., Zhang, X., Xie, M., Zhang, W., Wang, J., Chen, L., & Yun, Y. (2025) · Food Frontiers · doi:10.1002/fft2.70030 · Cited by 13 · see citing works

Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries

Warne, G. R., Lim, M., Wilkinson, K. L., Hessel, V., Williams, P. M., Coad, B. R., & Fisk, I. D. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103497 · Cited by 21 · see citing works

Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

Campelo, P. H., Filho, E. G. A., Silva, L. K. D. F., de Brito, E. S., Rodrigues, S., & Fernandes, F. A. N. (2020) · LWT · doi:10.1016/j.lwt.2020.109644 · Cited by 54 · see citing works

Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

Abouelenein, D., Caprioli, G., & Mustafa, A. M. (2023) · Food Safety and Health · doi:10.1002/fsh3.12008 · Cited by 21 · see citing works