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Analysis of Volatiles during Grape Deterioration Using FTIR

文献类型： 外文期刊

作者： Wang Wenzhong 1 ; Dong Daming 1 ; Zheng Wengang 1 ; Han Junfeng 2 ; Ye Song 2 ; Jiao Leizi 1 ; Zhao Xiande 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

2.Guilin Univ Elect Technol, Sch Elect Engn & Automat, Guilin 541004, Peoples R China

关键词： grape deterioration;volatile compounds;Fourier transform infrared (FTlR);principal component analysis (PCA);classification

期刊名称：ACTA CHIMICA SINICA （ 影响因子：2.668； 五年影响因子：1.839 ）

ISSN： 0567-7351

年卷期： 2013 年 71 卷 2 期

页码：

收录情况： SCI

摘要： Grape is very perishable in;transportation and storage, so its early warning is particularly important to lower the risks of large-scale deterioration. In order to study grape deterioration process, we analyzed the volatile compounds from grapes using Fourier transform infrared (FTIR) spectroscopy. Several grapes were put in the sample compartment of the FTIR spectrometer for 2 h per day. Then, the volatile compounds vaporized from the grapes were measured directly using the spectrometer. A high energy ceramic IR-source was used to improve the signal-to-noise ratio. We collected the FTIR spectrum before sample was put in as a background to eliminate the influence of air. Spectral signatures of the volatiles from grapes were analyzed and used to classify the grape samples into deterioration or not. By spectral analysis, the volatile mainly includes ethyl acetate, ethanol and carbon dioxide. The above three volatile vaporized more and more from the grapes during deterioration process. We also found that the release rates of volatile compounds get its highest value when the grapes just started deteriorating, so, this value could be used to monitor the beginning of deterioration. The methods to classify grapes deterioration levels were also studied. Firstly, grape deterioration processes were divided into three stages, fresh, slight deterioration and severe deterioration, by appearance and sensory evaluation. Then, a principle compounds analysis (PCA) was used for unsupervised classification to FTIR spectra. Results showed that this method could distinguish grapes into fresh and deterioration by choosing proper data pre-processing algorithms. This paper provides a new way to study the fruit deterioration mechanism, and premise a foundation for developing early-warning equipment for evaluation and monitoring fruit deterioration during its storage and transportation. Furthermore, because of the step change of release rates of volatile compounds at the beginning of deterioration, this kind of classifying method and monitoring system may not influenced by grapes quantity and store patterns.

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