Peer-Reviewed Research Database

Kumquat — 1,280 papers

Papers mentioning kumquat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the kumquat research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Inserm

Harvard University

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food chemistry gc ms

Impact of greenhouse vs. open field cultivation on volatiles, phenolics, organic acids, antimicrobial activity, phenology, and molecular bioactivity of kumquat (Fortunella margarita) fruits.

This study investigated the impacts of open field and greenhouse cultivations on the phenological, physicochemical, antioxidant activity, antimicrobial activity, and in silico bioa... Read full abstract on PubMed →

PMID: 41371020 DOI: 10.1016/j.foodchem.2025.147459

2026 aroma analysis

Exogenous Gibberellic Acid (GA3) Enhances Mango Fruit Quality by Regulating Resource-Related Metabolic Pathways.

Efficient resource allocation during fruit expansion and ripening is critical for enhancing mango (Mangifera indica L.) productivity and fruit quality. A study was conducted... Read full abstract on PubMed →

PMID: 41681646 DOI: 10.3390/plants15030482 Full text on PMC

2025 gc ms

Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd.

Dynamic changes in the physiochemical, structural, and flavor characteristics of ginger-juice milk curd were explored by texture analysis, scanning electron microscopy, rheometry,... Read full abstract on PubMed →

PMID: 40274386 DOI: 10.1631/jzus.b2400269 Full text on PMC

2024 Current microbiology gc ms

In Vivo and in Vitro Mitigation of Salmonella Typhimurium Isolates by Fortunella Japonica Fruit Extract.

The vast dissemination of resistance to different antibiotics among bacterial pathogens, especially foodborne pathogens, has drawn major research attention. Thus, many attempts hav... Read full abstract on PubMed →

PMID: 38981879 DOI: 10.1007/s00284-024-03770-1 Full text on PMC

2024 gc ms

Chemical Profile of Kumquat (Citrus japonica var. margarita) Essential Oil, In Vitro Digestion, and Biological Activity.

Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil's biological effects have not yet been sufficiently researched, in contrast to the es... Read full abstract on PubMed →

PMID: 39593961 DOI: 10.3390/foods13223545 Full text on PMC

2024 BIO Web of Conferences gc ms

Citrus essential oils as biologically active substances in the human health preventive care

The work is devoted to the comparative analysis of the component composition of the essential oil of some species of the genus Citrus of different origin. Essential oil was extract... Read full abstract on PubMed →

PMID: doi:10.1051/bioconf/20248201015 DOI: 10.1051/bioconf/20248201015

2023 ACS Omega gc ms

Comparison of some fruit quality parameters of selected 12 mandarin genotypes from Black Sea region in Turkey

Mandarins are mostlypreferred specie of Citrus genus, andthere has been a continuous rise in consumption and globalmarketing due to having easy-to-peel, attractive flavor, and fres... Read full abstract on PubMed →

PMID: doi:10.1021/acsomega.3c01364 DOI: 10.1021/acsomega.3c01364

2022 gc ms

Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics.

The present study focused on the possibility of differentiating fresh-unprocessed orange juice according to botanical origin (variety), based on the use of conventional physico-che... Read full abstract on PubMed →

PMID: 36234701 DOI: 10.3390/molecules27196166 Full text on PMC

2020 Journal of the science of food and agriculture aeda

Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models.

BACKGROUND: Aroma is one of the most important aspects of fruit quality and can reflect the characteristics of different fruits. Aroma-active compounds can usefully be employed to... Read full abstract on PubMed →

PMID: 31512252 DOI: 10.1002/jsfa.10026

2020 gc ms

Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines

Aim: This work evaluates the effects of the combined use of heat treatment (HT, 75 °C, 2 min) and proteases (P) on the protein stability and volatile composition of two white wines... Read full abstract on PubMed →

PMID: doi:10.20870/oeno-one.2020.54.1.2952 DOI: 10.20870/oeno-one.2020.54.1.2952

2019 International journal of environmental research and public health gc ms

Comparison of Different Home/Commercial Washing Strategies for Ten Typical Pesticide Residue Removal Effects in Kumquat, Spinach and Cucumber.

Home processing can reduce pesticide residues in agricultural products, and the common forms of treatment include washing, peeling, blanching, and cooking. In this study, the remov... Read full abstract on PubMed →

PMID: 30736280 DOI: 10.3390/ijerph16030472 Full text on PMC

2019 gc ms

Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect.

Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxida... Read full abstract on PubMed →

PMID: 31500259 DOI: 10.3390/foods8090398 Full text on PMC

2017 Food Chemistry sensory panel

Impact of D-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception

[EN] Citrus fruits are characterized by a complex mixture of volatiles making up their characteristic aromas, being the D-limonene the most abundant one. However, its role on citru... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodchem.2016.08.076 DOI: 10.1016/j.foodchem.2016.08.076

2015 Journal of the science of food and agriculture gc ms

Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques.

BACKGROUND: Kumquat (Fortunella spp.) is one of the important fruit species that has been introduced into Turkey recently. It is well adapted to the Mediterranean region in Turkey.... Read full abstract on PubMed →

PMID: 25044361 DOI: 10.1002/jsfa.6817

2013 Food chemistry gc ms

Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle).

Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were... Read full abstract on PubMed →

PMID: 23122094 DOI: 10.1016/j.foodchem.2012.08.014

2012 International journal of molecular sciences gc ms

Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel.

The aim of this study was to determine the main constituents of the essential oil isolated from Fortunella crassifolia Swingle peel by hydro-distillation, and to test the efficacy... Read full abstract on PubMed →

PMID: 22489157 DOI: 10.3390/ijms13033382 Full text on PMC

2008 Journal of agricultural and food chemistry other

Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) fruit.

The present study investigated the influence of a hot water dip (HWD) for 2 min at 50 degrees C, a standard and effective treatment for postharvest decay control of citrus fruit, o... Read full abstract on PubMed →

PMID: 18163539 DOI: 10.1021/jf0714160

2005 Journal of agricultural and food chemistry aeda

Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.

This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily respon... Read full abstract on PubMed →

PMID: 15740053 DOI: 10.1021/jf040324x

2022 Microbial Biotechnology other

Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve thi... Read full abstract on PubMed →

PMID: doi:10.1111/1751-7915.14068 DOI: 10.1111/1751-7915.14068

2018 other

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study.

This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spe... Read full abstract on PubMed →

PMID: 29938203 DOI: 10.3389/fchem.2018.00182 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.