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Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

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...

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Autores principales: Zhang, Wenjun, Yan, Mengmeng, Zheng, Xinxin, Chen, Zilei, Li, Huidong, Mao, Jiangsheng, Qin, Hongwei, Zhu, Chao, Du, Hongxia, Abd El-Aty, A. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301882/
https://www.ncbi.nlm.nih.gov/pubmed/37375349
http://dx.doi.org/10.3390/molecules28124794
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author Zhang, Wenjun
Yan, Mengmeng
Zheng, Xinxin
Chen, Zilei
Li, Huidong
Mao, Jiangsheng
Qin, Hongwei
Zhu, Chao
Du, Hongxia
Abd El-Aty, A. M.
author_facet Zhang, Wenjun
Yan, Mengmeng
Zheng, Xinxin
Chen, Zilei
Li, Huidong
Mao, Jiangsheng
Qin, Hongwei
Zhu, Chao
Du, Hongxia
Abd El-Aty, A. M.
author_sort Zhang, Wenjun
collection PubMed
description 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 (GC×GC-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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spelling pubmed-103018822023-06-29 Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS Zhang, Wenjun Yan, Mengmeng Zheng, Xinxin Chen, Zilei Li, Huidong Mao, Jiangsheng Qin, Hongwei Zhu, Chao Du, Hongxia Abd El-Aty, A. M. Molecules Article 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 (GC×GC-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. MDPI 2023-06-15 /pmc/articles/PMC10301882/ /pubmed/37375349 http://dx.doi.org/10.3390/molecules28124794 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Wenjun
Yan, Mengmeng
Zheng, Xinxin
Chen, Zilei
Li, Huidong
Mao, Jiangsheng
Qin, Hongwei
Zhu, Chao
Du, Hongxia
Abd El-Aty, A. M.
Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title_full Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title_fullStr Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title_full_unstemmed Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title_short Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
title_sort exploring the aroma fingerprint of various chinese pear cultivars through qualitative and quantitative analysis of volatile compounds using hs-spme and gc×gc-tofms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301882/
https://www.ncbi.nlm.nih.gov/pubmed/37375349
http://dx.doi.org/10.3390/molecules28124794
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