Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice
文献类型： 外文期刊
作者： Yi, Zhiying 1 ; Feng, Tao 1 ; Zhuang, Haining 3 ; Ye, Ran 4 ; Li, Mingming 1 ; Liu, Tao 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China
2.Zhejiang Green Crystal Flavor Co Ltd, 2 Long Zhou Rd, Hangzhou 311121, Zhejiang, Peoples R China
3.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
4.Univ Tennessee, Dept Biosyst Engn & Soil Sci, 2506 EJ Chapman Dr, Knoxville, TN 37996 USA
关键词： Pomegranate volatiles;HS-SPME;SDE;P&T;PLSR
期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Consumption and production of pomegranate fruit and juice have been increasing. Many pomegranate volatile reports involved commercial samples, complicated isolation methods, or different cultivars. In this study, three different techniques including simultaneous distillation extraction (SDE), headspace solid-phase micro-extraction (HS-SPME), and purge and trap (P&T) with Tenax TA absorbent were employed to extract the aromatic compounds of two different juices (PJ and PJS) of red Socotran pomegranate. A total of 36 compounds were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the P&T and HS-SPME methods complementarily contributed to extract the aroma compounds related with the pomegranate flavor, and the most important contributors to the pomegranate juice flavors were identified as n-hexaldehyde, leaf aldehyde, 1-hexyl alcohol, butyl acetate, myrcene, and phenyl acetaldehyde in this paper.
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