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Food Chem

Title:		Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS
Author(s):		Wang X; Chen Y; Zhang J; Wang Z; Qi K; Li H; Tian R; Wu X; Qiao X; Zhang S; Yin H;
Address:		"Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: slzhang@njau.edu.cn. Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: yinhao@njau.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230316
Issue:
Page Number:		135963 -
DOI:		10.1016/j.foodchem.2023.135963
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). As a result, 221 major volatile components were detected, among which aldehydes, esters and alcohols were the most dominant aroma components. We also found Pyrus communis L. had the highest volatile content, followed by Pyrus sinkiangensis Yu, Pyrus ussuriensis Maxim., Pyrus bretschneideri Rehd., Hybrid Breeding cultivar group, Chinese sand pears (Pyrus pyrifolia Nakai), and Japanese and Korean (J&K) sand pears (Pyrus pyrifolia Nakai). In addition, the aroma composition and contents varied greatly among the different ripening-period groups. Finally, the fruits of pear germplasms also showed geographical flavor characteristics. These basic data and results could help us better understanding the variations of aroma quality among pear varieties and promote the development of pear breeding program"
Keywords:		*Pyrus/chemistry Gas Chromatography-Mass Spectrometry/methods Solid Phase Microextraction/methods Plant Breeding Alcohols/analysis Fruit/chemistry Odorants/analysis *Volatile Organic Compounds/analysis Aroma Gc-ms Geographic origin Pear germplasm Volatile;
Notes:		"MedlineWang, Xiaohua Chen, Yangyang Zhang, Jingjing Wang, Zewen Qi, Kaijie Li, Hongxiang Tian, Ruiping Wu, Xiao Qiao, Xin Zhang, Shaoling Yin, Hao eng England 2023/03/22 Food Chem. 2023 Aug 30; 418:135963. doi: 10.1016/j.foodchem.2023.135963. Epub 2023 Mar 16"