Comparative Analysis of Volatile Compounds from Four Radish Microgreen Cultivars Based on Ultrasonic Cell Disruption and HS-SPME/GC-MS

被引：4
|
作者：
Zhong, Yuan [1 ]
Jia, Zhilong [2 ]
Zhou, Hailong [2 ]
Zhang, Dan [1 ]
Li, Guichen [1 ]
Yu, Jihua [1 ]
机构：
[1] Gansu Agr Univ, State Key Lab Aridland Crop Sci, Lanzhou 730070, Peoples R China
[2] Gansu Agr Univ, Coll Sci, Lanzhou 730070, Peoples R China
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2023年 / 24卷 / 19期
关键词：
flavor; volatile compounds; radish microgreens; ultrasonic cell disruption; GC-MS; RAPHANUS-SATIVUS; 4-METHYLTHIO-3-BUTENYL ISOTHIOCYANATE; GAS-CHROMATOGRAPHY; GC-MS; IDENTIFICATION; GLUCOSINOLATE; EXTRACTION; PRODUCTS; ROOTS; AROMA;
D O I：
10.3390/ijms241914988
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：
The ultrasonic cell disruption method was used to efficiently extract isothiocyanates and other volatile compounds from radish microgreens. A total of 51 volatiles were identified and quantified by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) in four radish microgreen cultivars, mainly including alcohols, aldehydes, isothiocyanates, sulfides, ketones, esters, terpenes, and hydrocarbons. The correlation between cultivars and volatile compounds was determined by chemometrics analysis, including principal component analysis (PCA) and hierarchical clustering heat maps. The aroma profiles were distinguished based on the odor activity value (OAV), odor contribution rate (OCR), and radar fingerprint chart (RFC) of volatile compounds. This study not only revealed the different flavor characteristics in four cultivars but also established a theoretical basis for the genetic improvement of radish microgreen flavors.
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页数：14
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