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Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Food Res Int. 2018 03; 105:605-615.FR

Abstract

Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC-MS (headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry) and E-nose (electronic nose). GC-MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC-MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC-MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes.

Authors+Show Affiliations

Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China. Electronic address: bjfcaas@126.com.Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29433254

Citation

Chen, Qinqin, et al. "Characterization of Volatile Profile From Ten Different Varieties of Chinese Jujubes By HS-SPME/GC-MS Coupled With E-nose." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 605-615.
Chen Q, Song J, Bi J, et al. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Food Res Int. 2018;105:605-615.
Chen, Q., Song, J., Bi, J., Meng, X., & Wu, X. (2018). Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Food Research International (Ottawa, Ont.), 105, 605-615. https://doi.org/10.1016/j.foodres.2017.11.054
Chen Q, et al. Characterization of Volatile Profile From Ten Different Varieties of Chinese Jujubes By HS-SPME/GC-MS Coupled With E-nose. Food Res Int. 2018;105:605-615. PubMed PMID: 29433254.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. AU - Chen,Qinqin, AU - Song,Jianxin, AU - Bi,Jinfeng, AU - Meng,Xianjun, AU - Wu,Xinye, Y1 - 2017/11/26/ PY - 2017/08/25/received PY - 2017/10/27/revised PY - 2017/11/20/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/9/17/medline KW - (E)-2-Nonenal (PubChem CID: 5283335) KW - (E)-2-Octenal (PubChem CID: 5283324) KW - (E)-2-hexenal (PubChem CID: 5281168) KW - (E, E)-2, 4-decadienal (PubChem CID: 5283349) KW - (E, E)-2, 4-heptadienal (PubChem CID: 5283321) KW - (Z)-2-Heptenal (PubChem CID: 5362616) KW - 1-Octen-3-ol (PubChem CID: 18827) KW - 1-Penten-3-ol (PubChem CID: 12020) KW - 2-Ethyl-1-hexanol (PubChem CID: 7720) KW - 2-Nonanone (PubChem CID: 13187) KW - 6-Methyl-5-hepten-2-one (PubChem CID: 9862) KW - Acetophenone (PubChem CID: 1410) KW - Benzaldehyde (PubChem CID: 240) KW - Benzyl alcohol (PubChem CID: 244) KW - Cluster analysis KW - Dodecanal (PubChem CID: 8194) KW - Electronic nose KW - Ethyl benzoate (PubChem CID: 7165) KW - Ethyl hexanoate (PubChem CID: 31265) KW - Ethyl tetradecanoate (PubChem CID: 31283) KW - Heptanoic acid (PubChem CID: 8094) KW - Hexanal (PubChem CID: 6184) KW - Hexanoic acid (PubChem CID: 8892) KW - Identification KW - Jujube KW - Linear discriminant analysis KW - Methyl benzoate (PubChem CID: 7150) KW - Nonanal (PubChem CID: 31289) KW - Octanoic acid (PubChem CID: 379) KW - Principal component analysis KW - n-Decanoic acid (PubChem CID: 2969) SP - 605 EP - 615 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 105 N2 - Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC-MS (headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry) and E-nose (electronic nose). GC-MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC-MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC-MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433254/Characterization_of_volatile_profile_from_ten_different_varieties_of_Chinese_jujubes_by_HS_SPME/GC_MS_coupled_with_E_nose_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30824-4 DB - PRIME DP - Unbound Medicine ER -