Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology.

Autor: Tahir HE; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: haroona28@yahoo.com., Hashim SBH; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan., Arslan M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Mahunu GK; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana., Shishir MRI; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Zhihua L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Khan S; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Mariod AA; Indigenous Knowledge and Heritage Center at Ghibaish College of Science & Technology in Ghibaish, Sudan; College of Sciences, University of Jeddah, Saudi Arabia., Abaker HAM; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Ibrahim HE; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan., El-Seedi HR; Chemistry Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, Madinah 42351, Saudi Arabia., Xiaobo Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140631. Date of Electronic Publication: 2024 Jul 31.