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Molecules

Title:		Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry
Author(s):		Hu X; Wang R; Guo J; Ge K; Li G; Fu F; Ding S; Shan Y;
Address:		"Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Longping Branch Graduate School, Hunan University, Changsha 410125, China. shhding@hotmail.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. shhding@hotmail.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. shhding@hotmail.com. Longping Branch Graduate School, Hunan University, Changsha 410125, China. sy6302@sohu.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. sy6302@sohu.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. sy6302@sohu.com"
Journal Title:		Molecules
Year:		2019
Volume:		20190822
Issue:		17
Page Number:		-
DOI:		10.3390/molecules24173053
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The effects of two different processing methods on the volatile components of candied kumquats were investigated via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The characteristic volatile fingerprints of fresh kumquats (FKs), vacuum sugaring osmosis combined with hot-air drying kumquats (VS-ADKs), and atmospheric pressure sugaring osmosis combined with hot-air drying kumquats (AS-ADKs) were established using 3D topographic plots. From the fingerprints, 40 signal peaks for 22 compounds were confirmed and quantified in all types of kumquats, namely, two terpenes, four esters, seven aldehydes, three ketones, and six alcohols. 3-Pentanone was identified as the major component of FKs; followed by 1-hexanol and the Z-3-hexen-1-ol dimer. The hexanal dimer, 2-hexen-1-ol, and the ethyl acetate dimer were the major markers of VS-ADKs. Benzaldehyde and furfurol were the prominent constituent parts of AS-ADKs. Compared with that in FKs, the pentanal and dimethyl ketone contents of VS-ADKs and AS-ADKs exhibited a dramatic increase (p < 0.05). By contrast, the change in ethanol dimer tended to decrease (p < 0.05). Principal component analysis (PCA) clearly showed that the samples, which were distributed in a separate space could be well-distinguished. Furthermore, the similarity of different processed kumquats and their corresponding volatile components was demonstrated via heat map clustering analysis. The results confirmed the potential of HS-GC-IMS-based approaches to evaluate processed kumquats with various volatile profiles"
Keywords:		Cluster Analysis *Gas Chromatography-Mass Spectrometry *Ion Mobility Spectrometry Principal Component Analysis Rutaceae/*chemistry Volatile Organic Compounds/*analysis Hs-gc-ims Pca candied kumquats hot-air drying preserved fruit processing sugar osmosis;
Notes:		"MedlineHu, Xiao Wang, Rongrong Guo, Jiajing Ge, Keda Li, Gaoyang Fu, Fuhua Ding, Shenghua Shan, Yang eng 201303076; 2018TP1030; 2018XK2006/the National Special Research Project of the Public Welfare Industry (agriculture) (201303076), the Hunan Science and Technology Innovation Platform and Talent Plan (2018TP1030), and the Special Project of the ChangZhuTan National Independent Innovation D/ Switzerland 2019/08/25 Molecules. 2019 Aug 22; 24(17):3053. doi: 10.3390/molecules24173053"