« Previous Abstract"Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS"    Next AbstractAn odorant binding protein is involved in counteracting detection-avoidance and Toll-pathway innate immunity »

Molecules

Title:		Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GCxGC-TOFMS
Author(s):		Zhang W; Yan M; Zheng X; Chen Z; Li H; Mao J; Qin H; Zhu C; Du H; Abd El-Aty AM;
Address:		"Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China. Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China. School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan 250353, China. Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt. Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey"
Journal Title:		Molecules
Year:		2023
Volume:		20230615
Issue:		12
Page Number:		-
DOI:		10.3390/molecules28124794
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GCxGC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work"
Keywords:		*Odorants/analysis Plant Breeding *Pyrus/chemistry/genetics Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry China GCxGC-TOFMS Hs-spme Pyrus ussuriensis Maxim aroma characteristics aroma profile;
Notes:		"MedlineZhang, Wenjun Yan, Mengmeng Zheng, Xinxin Chen, Zilei Li, Huidong Mao, Jiangsheng Qin, Hongwei Zhu, Chao Du, Hongxia Abd El-Aty, A M eng CARS-28-23/National Pear Industry Technology System/ 32102088/National Natural Science Foundation of China/ Switzerland 2023/06/28 Molecules. 2023 Jun 15; 28(12):4794. doi: 10.3390/molecules28124794"