Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

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 (GC×GC-TOF...

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Detalles Bibliográficos
Autores principales: Wang, Chenchen, Zhang, Wenjun, Li, Huidong, Mao, Jiangsheng, Guo, Changying, Ding, Ruiyan, Wang, Ying, Fang, Liping, Chen, Zilei, Yang, Guosheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539139/
https://www.ncbi.nlm.nih.gov/pubmed/31075878
http://dx.doi.org/10.3390/molecules24091795
Descripción
Sumario: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 (GC×GC-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 GC×GC-TOFMS.

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