Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV.
Foods. 2022 Dec 22; 12(1)F

Abstract

This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction combined with gas chromatography−mass spectrometry (HS-SPME-GC-MS) was applied for identifying 42 volatile compounds, with young and mature fruit containing 36 and 42 compounds, respectively. Heat map cluster analysis, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and independent sample t-testing were used to analyze sample differences. Based on a variable importance in projection (VIP) > 1 and p < 0.05, 23 key volatile compounds such as octanal, geranylacetone, butyl acetate, and dihydro-β-ionone were screened. β-Ionone and phenethyl acetate made the largest contribution to the aroma of D. delavayi after analyzing the relative odor activity value (rOAV) of the key volatile compounds and their aroma descriptors. Young D. delavayi fruit exhibited a prominent woody scent, while mature D. delavayi fruit had more intense floral and rosy aromas. The findings may lay a foundation for comprehensively developing and utilizing D. delavayi fruit.

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Authors+Show Affiliations

Wang Y

Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China. Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China.

He Y

Liu Y

Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China.

Wang D

Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36613274

Citation

Wang, Yun, et al. "Analyzing Volatile Compounds of Young and Mature Docynia Delavayi Fruit By HS-SPME-GC-MS and ROAV." Foods (Basel, Switzerland), vol. 12, no. 1, 2022.

Wang Y, He Y, Liu Y, et al. Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV. Foods. 2022;12(1).

Wang, Y., He, Y., Liu, Y., & Wang, D. (2022). Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV. Foods (Basel, Switzerland), 12(1). https://doi.org/10.3390/foods12010059

Wang Y, et al. Analyzing Volatile Compounds of Young and Mature Docynia Delavayi Fruit By HS-SPME-GC-MS and ROAV. Foods. 2022 Dec 22;12(1) PubMed PMID: 36613274.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV. AU - Wang,Yun, AU - He,Yuheng, AU - Liu,Yun, AU - Wang,Dawei, Y1 - 2022/12/22/ PY - 2022/11/30/received PY - 2022/12/18/revised PY - 2022/12/19/accepted PY - 2023/1/8/entrez PY - 2023/1/9/pubmed PY - 2023/1/9/medline KW - Docynia delavayi KW - HS-SPME-GC-MS KW - fragrance properties KW - rOAV KW - volatile compounds JF - Foods (Basel, Switzerland) JO - Foods VL - 12 IS - 1 N2 - This study focused on the examination of the volatile compounds and fragrance properties of the young and mature fruit of Docynia delavayi. Headspace solid-phase microextraction combined with gas chromatography−mass spectrometry (HS-SPME-GC-MS) was applied for identifying 42 volatile compounds, with young and mature fruit containing 36 and 42 compounds, respectively. Heat map cluster analysis, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and independent sample t-testing were used to analyze sample differences. Based on a variable importance in projection (VIP) > 1 and p < 0.05, 23 key volatile compounds such as octanal, geranylacetone, butyl acetate, and dihydro-β-ionone were screened. β-Ionone and phenethyl acetate made the largest contribution to the aroma of D. delavayi after analyzing the relative odor activity value (rOAV) of the key volatile compounds and their aroma descriptors. Young D. delavayi fruit exhibited a prominent woody scent, while mature D. delavayi fruit had more intense floral and rosy aromas. The findings may lay a foundation for comprehensively developing and utilizing D. delavayi fruit. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/36613274/Analyzing_Volatile_Compounds_of_Young_and_Mature_Docynia_delavayi_Fruit_by_HS_SPME_GC_MS_and_rOAV_ DB - PRIME DP - Unbound Medicine ER -

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Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV.Foods. 2022 Dec 22; 12(1)F