Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 279 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031385

Aroma fingerprint characterization of different kiwifruit juices based on headspace-gas chromatography-ion mobility spectrometry

  • TIAN Zhen ,
  • ZHANG Meng ,
  • WANG Yin ,
  • LIU Yongping ,
  • YUE Tianli ,
  • HUO Yujia
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  • 1(College of Food Science and Engineering, Northwest University, Xi’an 710069, China)
    2(Shandong Hanon Scientific Instruments Co.Ltd., Jinan 251500, China)

Received date: 2022-03-11

  Revised date: 2022-03-22

  Online published: 2023-02-14

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Abstract

To investigate the physicochemical properties and dominant aroma components of different varieties of kiwi juices, a total of eight varieties of kiwifruit from 3 major strains of Meiwei, Zhonghua and Ruanzao were used as raw materials, and physiochemical indexes, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and descriptive sensory analysis (DSA) were tested. Results showed that the sugar-acid ratio of Yate and the vitamin C content of Cuixiang in Meiwei kiwi iuices were significantly higher than that in other varieties. The HS-GC-IMS identified 64 volatile components, which consisted of 23 esters, 19 aldehydes, 9 ketones, 10 alcohols, 1 terpene, and 2 others. The dominant aroma components in Meiwei kiwifruit juices were esters, mainly including methyl caproate, ethyl propionate, ethyl butyrate, butyl acetate, ethyl 2-methyl propionate, and ethyl 2-methyl butyrate. The aroma characteristics of Zhonghua kiwifruit Jinyan were relatively close to Meiwei. The dominant aroma components in Ruanzao kiwifruit juices were mainly ketone-alcohols type, among which 2-methylbutanol, 3-methylbutanol (dimer), and acetoin (monomer and dimer) were the key aroma substances. DSA showed that the scores of grassy, fruity, and sour aromas in samples were high, of which Yate was rich in sweetness and fruity aroma, and Hongyang's acidity, pungency, citrus, and grassy aroma were prominent. The smoky of Longcheng 2 was obvious. In conclusion, HS-GC-IMS combined with DSA could distinguish different kiwifruit juices.

Key words： kiwifruit juices; headspace gas chromatography-ion mobility spectrometry; aroma characterization; descriptive sensory analysis

Cite this article

TIAN Zhen , ZHANG Meng , WANG Yin , LIU Yongping , YUE Tianli , HUO Yujia . Aroma fingerprint characterization of different kiwifruit juices based on headspace-gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries, 2023 , 49(1) : 279 -287 . DOI: 10.13995/j.cnki.11-1802/ts.031385

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