Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was performed to analyze the odor fingerprints of nectarines collected from five different locations (Pinggu Beijing, Yuncheng Shanxi, Yangshan Jiangsu, Hangzhou Zhejiang, and Dujiangyan Sichuan). Principal component analysis (PCA) and a matching matrix were then used to explore differences in the volatile organic compounds (VOCs) odor fingerprints. A high quantity of esters was found in nectarines from all samples, including ethyl acetate, butyl acetate, amyl acetate and isoamyl acetate. Most of the VOCs were the same type, but showed different concentration. Yuncheng nectarines showed the highest content of specific VOCs compared to the other four kinds of samples, which showed significantly higher contents of hexanal, 1-hexanol, and 1-propanol. While, propyl acetate, isoamyl acetate, and 3-methylbutyl acetate were specifically found in Yangshan nectarines. The amyl acetate content in Hangzhou nectarines was higher than that found in the other four types. Both Yangshan and Dujiangyan nectarines were Baifeng variety, but had distinct flavors due to their adaption of different geographical environments. Through 3D-PCA and matching matrix analysis, five nectarines could be distinguished from each other. HS-GC-IMS could be used to rapidly distinguish differences in VOCs among nectarines of different locations, thus providing data and theoretical support for the evaluation of volatile odors and the identification of producing areas of nectarines.
YU Huaizhi
,
JIANG Bin
,
SUN Chuanhu
,
CHEN Dongjie
,
WANG Zhongqiang
,
ZHANG Yuhua
,
GUO Fengjun
,
ZHANG Changfeng
. Analysis of nectarine odor fingerprints based on headspace-gas chromatography-ion mobility spectroscopy[J]. Food and Fermentation Industries, 2020
, 46(16)
: 231
-235
.
DOI: 10.13995/j.cnki.11-1802/ts.023530
[1] 蔡琰, 余美丽, 邢宏杰,等. 低温预贮处理对冷藏水蜜桃冷害和品质的影响[J]. 农业工程学报, 2010, 26(6):334-338.
[2] 陈妙金,孙奇男,张小斌,等.防伪溯源技术在奉化水蜜桃品牌保护中的应用[J].浙江农业科学,2019,60(10):1 854-1 856.
[3] 王鹏,田洪磊,詹萍,等.采用GC-MS技术分析新疆蟠桃鲜果及其果汁制品中的挥发性物质[J].食品与发酵工业,2016,42(11):199-205.
[4] 张红梅,常明勋, 何玉静. 固相微萃与GC-MS联用分析水蜜桃挥发性成分[J]. 食品科学, 2009, 30(20):391-393.
[5] CATHERINE BELISLE, KOUSHIK ADHIKARI, DARIO CHAVEZ,et al. Development of a lexicon for flavor and texture of fresh peach cultivars: BELISLE et al[J]. Journal of Sensory Studies, 2017, 32(4):e12 276.
[6] 王贵章,王贵禧,梁丽松,等.桃果实芳香挥发物及其生物合成研究进展[J].食品科学,2014,35(17):278-284.
[7] 罗静, 谢汉忠, 方金豹,等. 红肉桃和白肉桃果实挥发性成分的差异分析[J]. 中国农业大学学报, 2016, 21(11):34-42.
[8] 罗静, 黄玉南, 王超, 等. 4份桃种质挥发性成分的GC-MS分析[J]. 经济林研究, 2016,34(3):49-55.
[9] 曲云卿,张同刚,刘敦华.不同干燥方式枸杞挥发性风味成分的比较及主成分分析[J].食品工业科技,2015,36(11):296-300;388.
[10] DU Dongdong, XU Min, WANG Jun,et al. Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose[J]. RSC Advances, 2019, 9:21 164-21 174.
[11] GIANNETTI V, MARIANI M B, TORRELLI P, et al. Flavour component analysis by HS-SPME/GC-MS and chemometric modeling to characterize Pilsner-style Lager craft beers[J]. Microchemical Journal, 2019, 149: 103 991.
[12] WANG Y, YANG C, LI S, et al. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS[J]. Food Chemistry, 2009, 116(1): 356-364.
[13] YANG C, DUAN W, XIE K, et al. Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage[J]. Postharvest Biology and Technology, 2020, 161: 111 089.
[14] GALLEGOS J, ARCE C, JORDANO R, et al. Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry[J]. Food Chemistry, 2017, 220:362-370.
[15] GARRIDO-DELGADO R, DOBAO-PRIETO M D M, ARCE L, et al. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil[J]. Food Chemistry, 2015, 187:572-579.
[16] ORTIZ R, ISHIHARA T, KELLNER V, et al. Measurement of volatile aldehydes in beer by solid-phase microextraction-gas chromatography/mass spectrometry[J]. Journal of the American Society of Brewing Chemists, 2009,68(4):254-255.
[17] NATALIE G, MARKUS B, SEBASTIAN S,et al. Volatile-compound fingerprinting by headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) as a benchtop alternative to 1h nmr profiling for assessment of the authenticity of honey[J]. Analytical Chemistry,2018, 90(3):1 777-1 785.
[18] 王海波,邓宝仲,吴榕榕,等.基于气相离子迁移谱检测热激处理的香蕉挥发性物质[J].食品科技,2019,44(11):339-344.
[19] 李亚会,龚霄,任芳,等.基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化[J].食品工业科技,2019,40(18):263-266;272.
[20] 祁兴普,陈通,刘萍,等.GC-IMS技术结合化学计量学方法在食用肉种类判别中的应用[J].食品科技,2019,44(8):311-315.
