Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

Lan, Tian; Gao, Chenxu; Yuan, Quyu; Wang, Jiaqi; Zhang, Hexin; Sun, Xiangyu; Y, Lei; Ma, Tingting

doi:10.3390/foods10071645

Cited by 29 publications

(26 citation statements)

References 20 publications

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“…Volatile compounds in sweetpotatoes were analysed by HS-SPME/GC-MS technology. The method was referred to Lan et al [38], with appropriate modifications. A DVB/CAR/PDMS (50/30 µm, Supelco, St. Louis, MO, USA) fibre was used to extract and concentrate the volatile compounds.…”

Section: Headspace Solid-phase Microextraction/gas Chromatography-mas...mentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.

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Section: Headspace Solid-phase Microextraction/gas Chromatography-mas...mentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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“…Aldehydes and esters are important volatile components in kiwifruit that contribute to a special aroma. In this study, the predominant aldehydes were (E) -2-hexenal and hexenal, which were characteristic volatile components of kiwifruit and contributed to its “grassy” aroma ( Du et al, 2019 ; Lan et al, 2021 ). The “sweetness” and “fruit” aromas in kiwifruit were attributed to esters such as methyl butyrate, ethyl butyrate, and methyl hexanoate.…”

Section: Discussionmentioning

confidence: 75%

Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

Yan

Wang

et al. 2022

Front. Chem.

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The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100–2000 μl L−1ethylene for 36 h (20°C) and then treatment with 0–0.5 μl L−1 1-MCP. The results showed that the preservation effect of 0.5 μl L−1 1-MCP is inefficient when the soluble solid content of kiwifruit exceeded 15%. The ethylene-treated fruits reached an “edible window” after 24 h, but a higher concentration of ethylene would not further improve ripening efficiency, while the optimal ethylene concentration was 250 μl L−1. Moreover, after 250 μl L−1 ethylene treatment, 0.5 μl L−1 1-MCP would effectively prolong the “edible window” of fruits by approximately 19 days. The volatile component variety and ester content of 0.5 μl L−1 1-MCP-treated fruits were not different from those of the CK group. Principal component analysis and hierarchical cluster analysis indicated that the eating quality of fruits treated with 0.5 μl L−1 1-MCP was similar to that of fruits treated with ethylene. Consequently, ready-to-eat “Guichang” kiwifruit preparation includes ripening with 250 μl L−1 (20°C, 36 h) ethylene without exceeding the 1-MCP threshold and then treated with 0.5 μl L−1 1-MCP (20°C, 24 h). This study highlights the first development of a facile and low-cost preparation technology for ready-to-eat “Guichang” kiwifruit, which could reduce the time for harvested kiwifruit to reach the “edible window” and prolong the “edible window” of edible kiwifruit.

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“…Principal component analysis (PCA), which uses the idea of dimension reduction to remove overlapping parts of numerous information and transform multiple variables into a few unrelated comprehensive variables, has been widely used in the comprehensive evaluation of food quality [ 17 ]. The PCA results of different fruits and vegetables based on E-nose response data were shown in Figure 6 A–F ; the cumulative variance of the first two principal components was over 80.456%, which could represent the overall information of the samples.…”

Section: Resultsmentioning

confidence: 99%

“…The E-nose assay was based on the method of Lan et al [ 17 ] with slight modification. Five-milliliter samples were placed in 20-mL vials; testing started after equilibrating at 25 °C for 10 min, and each sample was determined at least 8 times.…”

Section: Methodsmentioning

confidence: 99%

Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

Wang

et al. 2021

Foods

Self Cite

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Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.

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Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

Cited by 29 publications

References 20 publications

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

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