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Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry.
Molecules. 2019 Oct 30; 24(21)M

Abstract

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

Authors+Show Affiliations

Longping Branch Graduate School, Hunan University, Changsha 410125, China. ylzhu0115@163.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. ylzhu0115@163.com.Longping Branch Graduate School, Hunan University, Changsha 410125, China. jiel95712@163.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. jiel95712@163.com.Longping Branch Graduate School, Hunan University, Changsha 410125, China. wxy25994@163.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. wxy25994@163.com.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. sdauwrr@163.com.G.A.S. Department of Shandong Hanon Science Instrument Co., Ltd., Jinan 253000, China. amanda@hanon.cc.Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. zqun208@163.com.Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. sy6302@sohu.com.Longping Branch Graduate School, Hunan University, Changsha 410125, China. shhding@hotmail.com. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. shhding@hotmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31671527

Citation

Yang, Lvzhu, et al. "Characterization of Volatile Component Changes in Jujube Fruits During Cold Storage By Using Headspace-Gas Chromatography-Ion Mobility Spectrometry." Molecules (Basel, Switzerland), vol. 24, no. 21, 2019.
Yang L, Liu J, Wang X, et al. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules. 2019;24(21).
Yang, L., Liu, J., Wang, X., Wang, R., Ren, F., Zhang, Q., Shan, Y., & Ding, S. (2019). Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules (Basel, Switzerland), 24(21). https://doi.org/10.3390/molecules24213904
Yang L, et al. Characterization of Volatile Component Changes in Jujube Fruits During Cold Storage By Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules. 2019 Oct 30;24(21) PubMed PMID: 31671527.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. AU - Yang,Lvzhu, AU - Liu,Jie, AU - Wang,Xinyu, AU - Wang,Rongrong, AU - Ren,Fang, AU - Zhang,Qun, AU - Shan,Yang, AU - Ding,Shenghua, Y1 - 2019/10/30/ PY - 2019/09/20/received PY - 2019/10/28/revised PY - 2019/10/28/accepted PY - 2019/11/2/entrez PY - 2019/11/2/pubmed PY - 2020/3/19/medline KW - cold storage KW - headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) KW - jujube fruits KW - principal component analysis (PCA) KW - volatile components JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 21 N2 - Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31671527/Characterization_of_Volatile_Component_Changes_in_Jujube_Fruits_during_Cold_Storage_by_Using_Headspace_Gas_Chromatography_Ion_Mobility_Spectrometry_ L2 - http://www.mdpi.com/resolver?pii=molecules24213904 DB - PRIME DP - Unbound Medicine ER -