| Title: | "Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components" |
| Author(s): | Wei S; Xiao X; Wei L; Li L; Li G; Liu F; Xie J; Yu J; Zhong Y; |
| Address: | "College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China. Gansu Prvincioal Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China. College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; Gansu Prvincioal Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China. Electronic address: yujihua@gsau.edu.cn. Gansu Prvincioal Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China. Electronic address: zhongy@gsau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.128166 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting volatile compounds from cabbage were optimized comprehensively for the first time. A total of 75 volatiles were identified and quantified in 10 cabbage cultivars, mainly including aldehydes, hydrocarbons, esters, isothiocyanates, alcohols, ethers, nitriles and thiazoles. Dimethyl ether was the most abundant volatile. There were 24 volatiles with the odour activity values (OAVs) greater than 1 making large contributions to the cabbage flavor. Pungent aroma was the strongest odour, followed by green and fruity aromas. In short, the overall OAV of purple cabbages were generally higher than that of green cabbage. The volatile profile of 10 cabbage cultivars could be distinguished on the basis of radar fingerprint chart (RFC), hierarchical cluster analysis (HCA) and principal component analysis (PCA). Therefore, this study not only developed a feasible method to distinguish different cabbage cultivars, but also established a theoretical basis for the genetic improvement of cabbage flavor" |
| Keywords: | Brassica/*chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Principal Component Analysis Solid Phase Microextraction/*methods Taste Volatile Organic Compounds/*analysis/chemistry/*isolation & purification Cabbage cultivars Hca Hs-spm; |
| Notes: | "MedlineWei, Shouhui Xiao, Xuemei Wei, Lijuan Li, Lushan Li, Guichen Liu, Fanhong Xie, Jianming Yu, Jihua Zhong, Yuan eng England 2020/10/04 Food Chem. 2021 Mar 15; 340:128166. doi: 10.1016/j.foodchem.2020.128166. Epub 2020 Sep 24" |
