Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
文献类型： 外文期刊
作者： Ma, Di 1 ; Lin, Tianbao 3 ; Zhao, Huiyu 1 ; Li, Yougui 3 ; Wang, Xinquan 1 ; Di, Shanshan 1 ; Liu, Zhenzhen 1 ; Liu, Mingqi 2 ; Qi, Peipei 1 ; Zhang, Suling 1 ; Jiao, Rui 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Detect Pesticide Residues & Control Zhejia, Hangzhou 310021, Peoples R China
2.China Jiliang Univ, Coll Life Sci, Key Lab Specialty Agriprod Qual & Hazard Controlli, Hangzhou 310018, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China
4.Desheng Middle Rd 298, Hangzhou 310021, Zhejiang, Peoples R China
关键词： SBSE; Mulberry varieties; Volatile compounds; OAVs; Flavor; Odor ring charts
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 443 卷
页码：
收录情况： SCI
摘要： Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. "Green" notes were the most intense, followed by "fatty" and "fruity". Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor.
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