| Title: | Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions |
| Author(s): | Adelina NM; Wang H; Zhang L; Zhao Y; |
| Address: | "Department of Food Science, School of Forestry, Northeast Forestry University, Harbin 150040, People's Republic of China. College of Food Science, Northeast Agricultural University, Harbin 150030, People's Republic of China. Electronic address: zhang@neau.edu.cn. Department of Food Science, School of Forestry, Northeast Forestry University, Harbin 150040, People's Republic of China; Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, People's Republic of China. Electronic address: zhao@nefu.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.110026 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "As an attempt to fulfill the massive demand for pine nuts, two grafted trees were cultivated: grafted Pinus koraiensis on the same scions (PK) and grafted Pinus koraiensis on Pinus sylvestris rootstocks (PKS) trees. Both PK and PKS are acknowledged as important economic trees in the northeastern area of China. This study aimed to compare the volatile compounds and aroma profiles in PK and PKS by Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS) and Electronic nose (E-nose) as responses to different roasting conditions. The results showed that a total of 286 volatile compounds were identified in the PK and PKS samples, which some of them were considered to contribute to the desirable aroma of samples. Abundance of terpenes and aromatic hydrocarbons, such as D-limonene and toluene, were respectively present in both raw PK and PKS. The increasing temperature and duration of roasting significantly decreased terpenes and aromatic hydrocarbons content, while more alkanes/alkenes, acids, and ketones were generated in the medium temperature condition. The late phase of roasting was dominated by aldehydes, furans, furfurals, pyrazines, and pyrroles, for which PKS showed a higher content than PK. The aroma profiles detected by E-nose showed that the influence of roasting time was less at high temperatures than those at low and medium temperatures. This study also highlighted the feasibility of principal component analysis (PCA) combined with HS-SPME/GC-MS and E-nose to discriminate the samples" |
| Keywords: | China Electronic Nose Gas Chromatography-Mass Spectrometry Nuts/chemistry *Solid Phase Microextraction *Volatile Organic Compounds/analysis Hs-spme/gc-ms Pine nut Volatile compounds; |
| Notes: | "MedlineAdelina, Nadya Mara Wang, He Zhang, Ligang Zhao, Yuhong eng Research Support, Non-U.S. Gov't Canada 2021/03/03 Food Res Int. 2021 Feb; 140:110026. doi: 10.1016/j.foodres.2020.110026. Epub 2020 Dec 18" |
