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Foods

Title:		Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV
Author(s):		Wang Y; He Y; Liu Y; Wang D;
Address:		"Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China. Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China"
Journal Title:		Foods
Year:		2022
Volume:		20221222
Issue:		1
Page Number:		-
DOI:		10.3390/foods12010059
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied for identifying 42 volatile compounds, with young and mature fruit containing 36 and 42 compounds, respectively. Heat map cluster analysis, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and independent sample t-testing were used to analyze sample differences. Based on a variable importance in projection (VIP) > 1 and p < 0.05, 23 key volatile compounds such as octanal, geranylacetone, butyl acetate, and dihydro-beta-ionone were screened. beta-Ionone and phenethyl acetate made the largest contribution to the aroma of D. delavayi after analyzing the relative odor activity value (rOAV) of the key volatile compounds and their aroma descriptors. Young D. delavayi fruit exhibited a prominent woody scent, while mature D. delavayi fruit had more intense floral and rosy aromas. The findings may lay a foundation for comprehensively developing and utilizing D. delavayi fruit"
Keywords:		Docynia delavayi Hs-spme-gc-ms fragrance properties rOAV volatile compounds;
Notes:		"PubMed-not-MEDLINEWang, Yun He, Yuheng Liu, Yun Wang, Dawei eng 32060350/National Natural Science Foundation of China/ YNWR-QNBJ-2020-230/Fund of Ten-Thousand Talents Program of Yunnan Province/ 503190106/Biology Quality Engineering Project/ Switzerland 2023/01/09 Foods. 2022 Dec 22; 12(1):59. doi: 10.3390/foods12010059"