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Foods

Title:		Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS
Author(s):		Gao G; Zhang X; Yan Z; Cheng Y; Li H; Xu G;
Address:		"Ministry of Agriculture and Rural Affairs, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China. Laboratory of Quality & Safety Risk Assessment for Fruit, Xingcheng 125100, China. Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Afffairs, Xingcheng 125100, China"
Journal Title:		Foods
Year:		2022
Volume:		20221123
Issue:		23
Page Number:		-
DOI:		10.3390/foods11233778
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear fruits were determined via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to study variations among different cultivars and storage stages. In 12 cultivars of pear fruits, a total of 121 VOCs were quantified, including 40 esters, 32 alcohols, 16 aldehydes, 13 alkenes, 11 ketones, 4 acids, and 5 other compounds. The types and amounts of VOCs in different cultivars varied dramatically, which were in the range of 13-71 and 3.63-55.65 mg/kg FW (fresh weight), respectively. The Dr. Guyot cultivar showed the highest level of VOCs, both in type and amount. After 21 days storage at 4 degrees C, total concentration of VOCs increased from initial levels of 50.76 to 101.33 mg/kg FW. Storage at 20 degrees C made a larger contribution to production for VOCs than that at 4 degrees C, resulting in the maximum content of VOCs (117.96 mg/kg FW) in fruit after 14 days storage at 4 degrees C plus 7 days at 20 degrees C. During storage, the content of esters showed a gradual increase, while the content of alcohols and aldehydes decreased. Based on the results presented, related alcohols were recognized as the intermediates of conversion from aldehydes to esters"
Keywords:		Gc-ms Hs-spme cultivar pear storage volatile organic compounds;
Notes:		"PubMed-not-MEDLINEGao, Guanwei Zhang, Xinnan Yan, Zhen Cheng, Yang Li, Haifei Xu, Guofeng eng Switzerland 2022/12/12 Foods. 2022 Nov 23; 11(23):3778. doi: 10.3390/foods11233778"