Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit
文献类型： 外文期刊
作者： Zhang, Jie 1 ; Gu, Xiuchao 1 ; Yan, Wenjing 1 ; Lou, Lina 2 ; Xu, Xuewen 1 ; Chen, Xuehao 1 ;
作者机构： 1.Yangzhou Univ, Sch Hort & Plant Protect, Yangzhou 225009, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Vegetable Crops, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China
3.Yangzhou Univ, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China
关键词： cucumber; volatile organic compounds; flavor; HS-SPME/GC-MS
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 8 期
页码：
收录情况： SCI
摘要： The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography-mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding.
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