Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC-MS

被引：3

作者：

Xie, Xu ^{[1
]}

Wang, Yuehua ^{[1
]}

Wen, Bosu ^{[1
]}

Tian, Jinlong ^{[1
]}

Cheng, Zhen ^{[1
]}

Tang, Siyi ^{[1
]}

Nie, Yujie ^{[1
]}

Wu, Xilin ^{[1
]}

Guo, Xin ^{[1
]}

Li, Bin ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 480卷

关键词：

Blueberry; Flavor; Volatile compounds; HS-GC-IMS; HS-SPME-GC-MS; GAS-CHROMATOGRAPHY; ACTIVE VOLATILES;

D O I：

10.1016/j.foodchem.2025.143813

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study comprehensively identified 10 blueberry varieties from 3 regions using headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The former identified 70 volatile organic compounds, while the latter identified 618. The blueberry varieties, Bluecrop, Reka, and Northland in Northeast China have significant advantages in fresh and sweet flavors were found through HS-GC-IMS. HS-SPME-GC-MS found that terpenes, esters, and heterocyclic are the main volatile components in blueberry (47.09 %), with nine volatile organic metabolites (benzene, 1,3-dimethyl, etc.) serving as potential biomarkers for distinguishing blueberry varieties from the three regions. In addition, the top 10 aromatic compounds in different blueberry varieties were screened, among which 5-ethyl-3-hydroxy-4-methyl-2 (5H)- furanone had the highest rOAV value. These findings provide theoretical support for exploring the key flavor characteristics of different varieties of blueberries and effectively distinguishing blueberries from various production areas.

引用

页数：15

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