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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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
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author Wang, Chenchen
Zhang, Wenjun
Li, Huidong
Mao, Jiangsheng
Guo, Changying
Ding, Ruiyan
Wang, Ying
Fang, Liping
Chen, Zilei
Yang, Guosheng
author_facet Wang, Chenchen
Zhang, Wenjun
Li, Huidong
Mao, Jiangsheng
Guo, Changying
Ding, Ruiyan
Wang, Ying
Fang, Liping
Chen, Zilei
Yang, Guosheng
author_sort Wang, Chenchen
collection PubMed
description 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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spelling pubmed-65391392019-05-31 Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS Wang, Chenchen Zhang, Wenjun Li, Huidong Mao, Jiangsheng Guo, Changying Ding, Ruiyan Wang, Ying Fang, Liping Chen, Zilei Yang, Guosheng Molecules Article 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. MDPI 2019-05-09 /pmc/articles/PMC6539139/ /pubmed/31075878 http://dx.doi.org/10.3390/molecules24091795 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Chenchen
Zhang, Wenjun
Li, Huidong
Mao, Jiangsheng
Guo, Changying
Ding, Ruiyan
Wang, Ying
Fang, Liping
Chen, Zilei
Yang, Guosheng
Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title_full Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title_fullStr Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title_full_unstemmed Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title_short Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
title_sort analysis of volatile compounds in pears by hs-spme-gc×gc-tofms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539139/
https://www.ncbi.nlm.nih.gov/pubmed/31075878
http://dx.doi.org/10.3390/molecules24091795
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