Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Wang, Qi; Chen, Xueying; Zhang, Chen; Li, Xiaohui; Yue, Ning; Shao, Hua; Wang, Jing; Jin, Fen

doi:10.3390/foods12061272

Cited by 5 publications

(4 citation statements)

References 32 publications

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“…Our results regarding the effects of CPPU on fruit quality are inconsistent with those of Li et al (2021); this disparity may be attributable to differences in the type of melon species or cultivar used in the two studies. Some studies have reported that CPPU treatment reduced the levels of sucrose and glucose in oriental melons (Luo et al 2020;Wang et al 2023). However, CPPU treatment was demonstrated to increase the level of sucrose in muskmelons markedly (Hayata et al 2000(Hayata et al , 2001Hou et al 2011).…”

Section: Discussionmentioning

confidence: 99%

CPPU Improves Fruit Setting and Growth in Greenhouse-grown Oriental Melons (Cucumis melo L. var. makuwa Makino)

Hsu,

Chen

2024

horts

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The production of melons (Cucumis melo L.) in greenhouses relies on pollination. Extreme temperature and insufficient light reduce not only flower visitation by pollinators but also pollen viability, resulting in inefficient pollination. In this study, we investigated the effects of forchlorfenuron [(N-(2-chloro-4-pyridyl)-N′-phenylurea (CPPU)] on the fruit setting and growth of oriental melons (C. melo L. var. makuwa Makino). The primary objective was to devise a new strategy for the management of oriental melons. Treatment with 5 mg·L−1 CPPU a day before flowering (T1), on the day of flowering (T2), and a day after flowering (T3) increased the fruit setting rate (by 20.1% to 30%) in melons subjected to artificial pollination (AP) or no pollination (NP) compared with the rate in those subjected to only artificial pollination without CPPU (CK). CPPU treatment induced unfertilized seeds; in addition, a tendency toward parthenocarpy was noted. The highest fruit setting rate (∼95%) was noted in plants subjected to the following treatments: AP+T1 and NP+T3. The rates of abnormal fruit formation decreased from 45.2% of CK group to 9.4% in plants subjected to AP+T1 and to 19.4% in those subjected to NP+T3. Elevated exogenous concentrations of CPPU markedly increased fruit weight. Plants subjected to NP+10 mg·L−1 CPPU bore the heaviest fruits (541.0 g), which were heavier than those borne by plants subjected to AP+10 mg·L−1 CPPU. CPPU treatment reduced the fruit cavity ratio in a concentration-dependent manner from 47.3% to 33.6% and increased the pulp thickness from 1.5 to 2.5 cm. Notably, supplementary CPPU treatment exerted no significant effects on fruit traits. Regarding taste, inconsistent results were obtained for sugar accumulation. Although the content of cucurbitacin B increased immediately after the initial CPPU treatment, it markedly decreased after 15 days of CPPU treatment. Therefore, mature melons did not have a bitter taste.

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Section: Discussionmentioning

confidence: 99%

CPPU Improves Fruit Setting and Growth in Greenhouse-grown Oriental Melons (Cucumis melo L. var. makuwa Makino)

Hsu,

Chen

2024

horts

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“…Notably, No.82, No.91, and No.193 were the most representative samples, with distinctive aromas of apple, butter/milk, and violet, respectively. These could serve as valuable indicators for fruit quality assessment and determining consumer preferences [27,28]. Thus, they could be used in developing new peach germplasm with excellent aroma profiles.…”

Section: Discussionmentioning

confidence: 99%

Sensory Determination of Peach and Nectarine Germplasms with Instrumental Analysis

Sun,

Ma,

Cai

et al. 2023

Foods

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The flavour and mouthfeel of peaches are crucial qualities of peach germplasm resources that significantly influence consumer preferences. In this study, we utilized 212 peach germplasm resources from the Nanjing Peach Resource Repository, National Fruit Germplasm facility, Jiangsu Academy of Agricultural Sciences as materials for sensory analysis, electronic nose analysis, and composition analysis via high-performance liquid chromatography (HPLC). In the sensory analysis, we divided 212 peach germplasms into three clusters based on hierarchical cluster analysis (d = 5). No.27, No.151, and No.46 emerged as the most representative of these clusters. The electronic nose was used to conduct an evaluation of the aroma profiles of the 212 peach germplasms, revealing that the primary distinguishing factors of peach aroma can be attributed to three sensors: W1S (methane), W1W (terpenes and organosulfur compounds), and W5S (hydrocarbons and aromatic compounds). The primary differences in the aromatic substances were characterized by sensors W2W (aromatic compounds, sulphur, and chlorine compounds) and W1C (aromatic benzene). The HPLC analysis indicated that the persistence of peach sensory characteristics was positively correlated with acids and sourness and negatively correlated with sweetness and the ratio of sugar to acids. The overall impression of the 212 peach germplasms revealed a negative correlation with acids, while a positive correlation was observed between the overall impression and the ratio of sugar to acids. Therefore, this study substantially contributes to the preliminary screening of the analysed specific characteristics of peach germplasms such as No.27, No.46, No.151, and No.211. These selections may provide valuable information for the potential creation of superior germplasm resources.

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“…GC-IMS is a recently discovered analytical technique for detecting volatile compounds in mixed analytes [26]. It combines the separation properties of GC with the fast correspondence and high sensitivity of IMS, which allows the detection of alcohols, esters, aldehydes, ketones, and aromatics, including even the most complex and problematic matrices [27], and has been widely used for the study of volatile compounds in food sciences, e.g., in kiwifruit [19], jujube [28], melons [29], wines [30], eggs [31], and honey [32]. Compared with GC-MS, GC-IMS does not require sample pre-processing and preserves the original aroma components of the sample intact.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

He,

Qin,

Wen

et al. 2023

Foods

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Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar–acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar–acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources.

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Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Cited by 5 publications

References 32 publications

CPPU Improves Fruit Setting and Growth in Greenhouse-grown Oriental Melons (Cucumis melo L. var. makuwa Makino)

CPPU Improves Fruit Setting and Growth in Greenhouse-grown Oriental Melons (Cucumis melo L. var. makuwa Makino)

Sensory Determination of Peach and Nectarine Germplasms with Instrumental Analysis

Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

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