Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GCxGC-TOFMS
文献类型： 外文期刊
作者： Zhang, Wenjun 1 ; Yan, Mengmeng 1 ; Zheng, Xinxin 3 ; Chen, Zilei 1 ; Li, Huidong 1 ; Mao, Jiangsheng 1 ; Qin, Hongwei 1 ; Zhu, Chao 1 ; Du, Hongxia 1 ; Abd El-Aty, A. M. 4 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Jinan 250100, Peoples R China
2.Shandong Prov Key Lab Test Technol Food Qual & Saf, Jinan 250100, Peoples R China
3.Qilu Univ Technol, Shandong Acad Sci, Sch Bioengn, Jinan 250353, Peoples R China
4.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
5.Ataturk Univ, Med Fac, Dept Med Pharmacol, TR-25240 Erzurum, Turkiye
关键词： Pyrus ussuriensis Maxim; aroma characteristics; aroma profiles; GCxGC-TOFMS; HS-SPME; quality evaluation
期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）
ISSN：
年卷期： 2023 年 28 卷 12 期
页码：
收录情况： SCI
摘要： To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GCxGC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.
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