文献类型： 外文期刊
作者： Wang, Chenchen 1 ; Zhang, Wenjun 1 ; Li, Huidong 1 ; Mao, Jiangsheng 1 ; Guo, Changying 1 ; Ding, Ruiyan 1 ; Wang, Yin 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Jinan 250100, Shandong, Peoples R China
2.Shandong Prov Key Lab Testing Technol Food Qual &, Jinan 250100, Shandong, Peoples R China
3.Qilu Univ Technol, Dept Bioengn, Jinan 250353, Shandong, Peoples R China
4.Shandong Normal Univ, Coll Life Sci, Jinan 250014, Shandong, Peoples R China
5.Shandong Univ, Sch Chem & Chem Engn, Jinan 250100, Shandong, Peoples R China
关键词： pears; HS-SPME; volatile compounds; GCxGC-TOFMS
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN： 1420-3049
年卷期： 2019 年 24 卷 9 期
页码：
收录情况： SCI
摘要： Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GCxGC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GCxGC-TOFMS.
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