Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS
文献类型： 外文期刊
作者： Qiao, Yening 1 ; Bi, Jinfeng 1 ; Chen, Qinqin 1 ; Wu, Xinye 1 ; Gou, Min 1 ; Hou, Haonan 1 ; Jin, Xinwen 3 ; Purcaro, Gio 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech Dept, B-5030 Gembloux, Belgium
3.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2021 年 2021 卷
页码：
收录情况： SCI
摘要： A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Benzyl alcohol, octanoic acid, 2-hexenal, linalool, 2-nonenal, and ethyl decanoate were the most common compounds present in all jujubes. Principal component analysis (PCA) from GC-IMS and untargeted E-nose showed that the main volatile organic compounds (VOCs) of most jujubes were similar. The volatile organic compounds of winter jujubes from Yuncheng city, Shanxi province, and Aksu region, Xinjiang province, were significantly different from those from other regions. 1-Penten-3-ol, ethyl hexanoate, methyl laurate, and 2-formyltoluene were the markers of XJAKS with green and fruity aroma, and SXYC could be labeled by acetone and 2-methoxyphenol with woody and pungent aroma. GC-IMS was an effective method for volatile fingerprinting of jujubes with high sensitivity and accuracy.
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