Comprehensive Flavor Analysis of Volatile Components During the Vase Period of Cut Lily (Lilium spp. ‘Manissa’) Flowers by HS-SPME/GC–MS Combined With E-Nose Technology

Abstract

Volatile compounds could affect the flavor and ornamental quality of cut flowers, but the flavor change occurring during the vase period of the cut flower is unclear. To clarify the dynamic changes during the vase period of cut lily (Lilium spp. ‘Manissa’) flowers, comprehensive flavor profiles were characterized by the electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The response value of sensor W2W was significantly higher than other sensors, and its response value reached the highest on day 4. A total of 59 volatiles were detected in cut lilies by HS-SPME/GC-MS, mainly including aldehydes, alcohols, and esters. There were 19 volatiles with odor activity values (OAVs) greater than 1. Floral and fruity aromas were stronger, followed by a pungent scent. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) could effectively discriminate lily samples derived from different vase times on the basis of E-nose and HS-SPME-GC-MS. In summary, our study investigates the flavor change profile and the diversity of volatile compounds during the vase period of cut lilies, and lilies on day 4 after harvest exhibited excellent aroma and flavor taking into consideration of the flavor intensity and diversity. This provided theoretical guidance for the assessment of scent volatiles and flavor quality during the vase period of cut lily flowers and will be helpful for the application of cut lilies during the postharvest process.

Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality

“…In contrast to traditional methods that rely on lengthy laboratory analysis, E-nose allows the rapid quality assessment of agricultural and food products by differentiating complex odours using a range of sensors ( Peris & Escuder-Gilabert, 2016 ). Furthermore, E-nose is an instrument designed to mimic human olfactory perception, allowing the identification and classification of volatile mixtures while eliminating olfactory fatigue, which is common in humans ( Wei et al, 2022 ). E-noses are widely used in industries such as the pharmaceutical, forestry, feed, dairy, and food industries, which determine odour-related qualities ( Tan & Xu, 2020 ).…”

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat

“…Compared with human sensory evaluation, the electronic nose and electronic tongue are more objective ( 43 ). They are often used for flavor evaluation and component analysis in the production of foods ( 44 ), flowers ( 45 ), and pharmaceuticals ( 46 ). In meat products, the electronic nose and electronic tongue are often used to evaluate the flavor and freshness ( 47 , 48 ).…”

Application of Exogenous Melatonin Improves Tomato Fruit Quality by Promoting the Accumulation of Primary and Secondary Metabolites

“…Table 2 lists our used sensors in terms of substance type and performance description. The electronic nose detection of tomato fruit was based on a previously optimized method in our laboratory, with a slight modification [ 39 ]. The tomato homogenate (3.0 g) was accurately weighed into a 20 mL brown headspace sample bottle, sequentially added 1.5 g of sodium chloride and a stirring magnetic rotor, and quickly tightened the cap of the bottle.…”