Volatiles of ripe fruit Prunus salicina L. cv. Friar as determined by gas chromatography-mass spectrophotometry as developed during cold storage

文献类型： 外文期刊

第一作者： Wang, Huarui

作者： Wang, Huarui;Shi, Lei;Zhang, Lixin;Yang, Zhiguo;Wang, Huarui;Ma, Yanhong;Wang, Wei;Ren, Yingyu;Li, Meiping;Zhang, Shengwan

作者机构：

关键词： Prunus Salicina L. cv. Friar; volatiles; would-be impact odorants; cold storage; GC-MS

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2018 年 21 卷 1 期

页码：

收录情况： SCI

摘要： Aroma components from the ripe fruit of Prunus salicina L. cv. Friar and their changes during cold storage were analyzed in this study. Fifty-one volatiles were identified by dichloromethane direct extraction method using gas chromatography-mass spectrophotometry (GC-MS). Their total content was 50.4 mu g/g, including alcohols, aldehydes, esters, lactones, acids, ketones, phenols, and small amounts of hydrocarbons and heterocyclic compounds. Nine compounds were determined as the would-be impact odorants of Prunus salicina L. cv. Friar, accounting for 24.7% of contents of total aroma components. According to the size of the aroma indices, their contribution to the aroma was list: (E)-2hexenal, gamma-dodecalactone, hexyl acetate, butane-2,3-diol, 3-methyl-2-butene-1-ol, hexanal, butyl acetate, 1-butanol, and 2-methyl-1-butanol. Compared with the ripe fruit of Prunus salicina L. cv. Friar, types and relative contents of the would-be impact odorants declined during cold storage at 0 degrees C and the shelf-life period at 20 degrees C after harvest. This result showed that low temperature inhibited the synthesis of aroma components to a certain extent. The lack of acetates and lactones, which contributed to fruit aroma largely, was the main reason for fading of fruit flavor after cold storage.

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