Assessment of the 'taro-like' aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC-MS and GC-O analysis
文献类型： 外文期刊
作者： Junxing, Li 1 ; Aiqing, Miao 3 ; Gangjun, Zhao 1 ; Xiaoxi, Liu 1 ; Haibin, Wu 1 ; Jianning, Luo 1 ; Hao, Gong 1 ; Xiaoming, Zheng 1 ; Liting, Deng 1 ; Chengying, Ma 3 ;
作者机构： 1.Guangdong Acad Agr Sci, Vegetable Res Inst, Guangdong Key Lab New Technol Res Vegetables, Guangzhou 510640, Guangdong, Peoples R China
2.Guangdong Lab Lingnan Modern Agr, Guangzhou 510640, Guangdong, Peoples R China
3.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Guangdong, Peoples R China
关键词： Pumpkin; ?taro-like? aroma; Volatile compounds; E-nose; GC-MS; GC-O; 2-Acetyl-1-pyrroline
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 15 卷
页码：
收录情况： SCI
摘要： 'Taro-like' aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC-MS, we found significant differences in the aroma profiles and volatile com-pounds between fruits from five samples with/without 'taro-like' aroma. According to the analysis of differential volatile compounds obtained from GC-MS and the GC-O analysis of the sample with 'taro-like' aroma, we found that 2-acetyl-1-pyrroline representing the 'taro' odor was only identified in the sample with 'taro-like' aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and 'taro-like' aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
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