Freshness Assessment of Sweetpotatoes Based on Physicochemical Properties and VOCs Using HS-GC-IMS Combined With HS-SPME-GC-MS Analyses

被引：0
作者：
Wu, Xiaowei [1 ]
Zhang, Wen [2 ]
Guo, Zhixin [2 ]
Zheng, Jian [2 ]
Xu, Ping [1 ]
Zhang, Xinru [1 ]
Yang, Mingyi [1 ]
Guan, Yuge [1 ]
Cheng, Jiyu [1 ]
Lu, Guoquan [1 ]
Pang, Linjiang [1 ]
Lu, Xinghua [1 ]
机构：
[1] Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China
[2] Lishui Market Supervis & Adm Bur, Food & Drug Safety Testing Ctr Suichang Cty, Lishui 323300, Peoples R China
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 2025年 / 2025卷 / 01期
关键词：
freshness; HS-GC-IMS; HS-SPME-GC-MS; sweetpotato; VOCs; LOW-TEMPERATURE STORAGE;
D O I：
10.1155/jfbc/6855678
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
This study investigates the dynamic changes of volatile organic compounds (VOCs) during the storage of sweetpotatoes and their correlation with freshness, providing guidance for quality evaluation. The physicochemical indicators of sweetpotatoes stored at 15 degrees C and 90% relative humidity were analyzed, followed by cluster analysis based on these indicators. VOCs during storage were measured using headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques. The results showed that the physicochemical properties of sweetpotatoes changed regularly with storage time, allowing for the classification of freshness into three stages. Both HS-GC-IMS and HS-SPME-GC-MS results indicated significant changes in VOCs during storage, with orthogonal partial least squares discriminant analysis (OPLS-DA) effectively distinguishing between different freshness stages. Further multivariate statistical analysis of the HS-SPME-GC-MS data identified benzaldehyde, beta-cyclocitral, beta-cyclohomocitral, methyl phenylacetate, ethyl phenylacetate, eugenol, and beta-ionone as indicators of freshness changes. A prediction model for the freshness variation of sweetpotatoes was constructed based on these VOCs, providing an important reference for analyzing freshness changes by measuring the VOCs released during storage.
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页数：18
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