Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation

文献类型： 外文期刊

第一作者： Zhang, Yi

作者： Zhang, Yi;Tong, Xiaoyang;Chen, Bingjie;Wu, Songheng;Wang, Xiao;Zheng, Qi;Qiao, Yongjin;Tong, Xiaoyang;Jiang, Fei

作者机构：

关键词： HS-GC-IMS; Aspergillus niger; Citrus reticulatae pericarpium; Flavor compound; Different storage periods

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 18 卷

页码：

收录情况： SCI

摘要： Citrus reticulatae pericarpium (CRP) is regarded as a valuable functional food in many countries due to its pharmacological activities and unique aroma. In this study, CRP was treated by different A. niger to accelerate aging. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) fingerprinting was adopted to rapidly and comprehensively evaluate the flavor compounds of CRP and to identify their dynamic changes at different storage time. Results revealed that the hesperidin content of DOL groups reduced more clearly than other groups during storage. A total of 134 volatile flavor compounds were identified. The volatile organic compounds (VOCs) showed that the lemon, sweet with the musk aroma of CRP, changed to apple, pineapple, and coffee odors during storage. The principal component analysis (PCA) and fingerprint similarity analysis (FSA) results showed that the CRP was clearly distinguished at different storage time. DOL-3 and DOS-6 differ the most from the DOW-3,6, respectively. This work provided helpful information for accelerating the aging of CRP and has great potential for industrial application.

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