Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC-IMS with PLS-DA

文献类型： 外文期刊

第一作者： Liu, Haocheng

作者： Liu, Haocheng;Yu, Yuanshan;Zou, Bo;Yu, Yangyang;Xu, Yujuan;Chen, Xiaowei;Liu, Haocheng;Yang, Jiguo;Yang, Fan

作者机构： Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St, Dongguanzhuang Rd, Guangzhou 510610, Peoples R China;South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China;Liuliu Orchard Grp Co Ltd, Wuhu 241200, Peoples R China

关键词： green plums; gas chromatography-ion mobility spectrometry; flavor fingerprint; partial-least-squares discrimination analysis

期刊名称：FOODS （ 2022影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 3 期

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收录情况： SCI

摘要： Headspace gas chromatography-ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1-immature, S2-commercially mature, and S3-fully mature). The results showed that 68 kinds of volatile flavor substances were identified in all green plum samples. The types and contents of such volatile substances experienced a V-shaped trend with an increasing degree of green plum maturity. During the S1 and S2 stages, aldehydes, ketones, and a small amount of alcohols were the main volatile flavor substances in the green plum samples. During the S3 stage, esters and alcohols were the most important volatile flavor components in the green plum pulp samples, followed by terpenes and ketones. YS had the most types and highest contents of volatile flavor substances in three stages, followed by GC and DZ. By using the PLS-DA method, this study revealed the differences in flavor of the different varieties of green plums at different maturity stages, and it identified eight common characteristic volatile flavor substances, such as ethyl acetate, 3-methylbutan-1-ol, and 2-propanone, produced by the different green plum samples during the ripening process, as well as the characteristic flavor substances of green plums at each maturity stage (S1-S3).

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