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
作者： Zhang, Yi 1 ; Tong, Xiaoyang 1 ; Chen, Bingjie 1 ; Wu, Songheng 1 ; Wang, Xiao 1 ; Zheng, Qi 1 ; Jiang, Fei 3 ; Qiao, Yongjin 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, Res Ctr Agr Prod Preservat & Proc, Shanghai 201403, Peoples R China
2.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China
3.Shanghai Citrus Res Inst, Shanghai 201913, Peoples R China
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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