Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages
文献类型： 外文期刊
第一作者： Cheng, Yujiao
作者： Cheng, Yujiao;Han, Leng;Shao, Linzi;Wang, Hua;Guo, Zheng;Li, Guijie;Cheng, Yujiao;Han, Leng;Wang, Hua;Li, Guijie
作者机构：
关键词： Edible flowers; Different developmental stages Volatiles; Volatiles; Odorants; Potential odorant marker
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 23 卷
页码：
收录情况： SCI
摘要： Pomelo flowers emit a strong fragrance and give aromatic odors. Volatile compounds from pomelo flowers were analyzed at three developmental stages and in the main organs by molecular sensory science. A total of 134 volatiles including 25 odorants, were analyzed by gas chromatography-mass spectrometry/pulsed flame photometric detector (GC-MS/PFPD) and multidimensional GC-MS/olfactory (MDGC-MS/O). The total volatile content varied among pomelo flowers at different developmental stages (stage-III > stage-II > stage-I) and among different organs of pomelo flowers (petal > pistil > stamen). Linalool was an important odorant with a high OAV, and floral/fruity comprised the predominant aroma profile. Four odorants, ethyl 2-methylbutanoate, linalool, beta-myrcene, and 2-butenal, were selected based on variable importance in projection (VIP) values and contributed mainly to the discrimination of pomelo flowers at three different developmental stages. Linalool, beta-myrcene, d-limonene, and ethyl hexanoate were potential markers for evaluating flavor differences in pomelo floral organs.
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