Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS
文献类型： 外文期刊
作者： Feng, Chen 1 ; Zhang, Xiaoming 1 ; Wang, Jing 1 ; Wu, Chuanbao 1 ; Wang, Wei 1 ; Yan, Guohua 1 ; Zhou, Yu 1 ; Zhang, Kaichun 1 ; Duan, Xuwei 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Forestry & Pomol, Beijing 100093, Peoples R China
2.State Forestry & Grassland Adm, Cherry Engn & Tech Res Ctr, Beijing 100093, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Biol & Genet Improvement Hort Crops North, Beijing 100093, Peoples R China
4.Beijing Engn Res Ctr Deciduous Fruit Trees, Beijing 100093, Peoples R China
关键词： Cherry; E -nose; HS-SPME-GC-MS; Volatile compounds; Relative odor activity value
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 28 卷
页码：
收录情况： SCI
摘要： Aroma plays a crucial role in assessing the flavor quality of cherry fruits. This study compared the odor and volatile profiles of 37 cherry germplasm fruits using an electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Notably, Cao5 exhibited a distinct odor compared to the other 36 sweet cherry cultivars. A total of 363 volatiles were identified and categorized into 14 classes. In terms of quantity, the top three categories of volatiles were terpenoids, esters, and alcohols. Among the samples, Saylor displayed the highest total volatile content at 76.98 mu g center dot g-1, whereas Minnie Royal had the lowest at 67.27 mu g center dot g-1. A total of 51 volatiles, including 1-nonen-3-one, 2-nonenal, (E)-, 2-none-nal, 2,4-nonadienal, and 2-hexenal, (E)-, were identified as the primary contributors to the aroma. In conclusion, this study aims to establish a foundation for rapidly and accurately evaluating cherry fruit flavor and developing new cultivars.
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