Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry
文献类型： 外文期刊
作者： Liu, Yijun 1 ; Bu, Mengting 3 ; Gong, Xiao 1 ; He, Jinna 4 ; Zhan, Yu 4 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang, Peoples R China
3.Yunnan Agr Univ, Coll Trop Crops Inst, Kunming, Yunnan, Peoples R China
4.Shandong Hanon Instruments Co Ltd, Dezhou, Peoples R China
关键词： avocado; GC-IMS; volatile organic compounds; fingerprint
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. RESULTS A total of 30 typical target compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) for the VOCs produced during the post-harvesting process of avocado. With an increase in storage time, the VOCs content produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on day 13. The storage time of avocado could be distinguished according to the PC1 and PC2 values in the PCA chart. Conclusion GC-IMS detection combined with PCA was used to establish the fingerprints of VOCs in avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be of great potential to predict the maturity of fruits in the future. (c) 2020 Society of Chemical Industry
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