Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

Abstract

Aroma differences are generally sensed in white-and red-fleshed loquats. Here, volatile compounds in four white-and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). On total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. On comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.

A hami melon flavor creation

“…Consumers consider aroma to be one of the most important because flavor quality is the key factor for consumer acceptance. The volatile compounds create aroma and contribute to flavor (Sun et al, 2020). Because the complex mixtures of volatile chemicals result in the aroma of melons, melon volatiles have been extensively investigated (Grumet et al, 2007).…”

Comparative studies on the structure, biological activity and molecular mechanisms of polysaccharides from Boletus aereus (BA-T) and Pleurotus cornucopiae (PC-1)

“…Silane reagent was was used to prepare derivatized product detected by GC-MS (Agilent 7890A, USA). The initial temperature set at 80 °C and maintained for 3 min, with a linear increase to 200 °C at a rate of 10 °C/min, then maintaining at 200 °C for 10 min (Ismail et al, 2020;Sun et al, 2020;Yang et al, 2020).…”

Determination of migrated formaldehyde from kitchenware using gas chromatography-mass spectrometry

“…The reported article also considers it as an important tool for analysis of thermally stable and volatile compounds. There are several article reported, where GC-MS is reported for food analysis they include; analysis of Polycyclic aromatic hydrocarbons (Siddique et al 2020), fruits (Sun et al, 2020) and roasted coffee (Oliveira et al, 2005). Additionally, GC-MS technique coupled with HS-SPME was also employed to determine different volatile compounds (Cui et al, 2020).…”