Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS

被引：92

作者：

Qin, Gaihua ^{[1
,2
]}

Tao, Shutian ^{[1
]}

Cao, Yufen ^{[3
]}

Wu, Juyou ^{[1
]}

Zhang, Huping ^{[1
]}

Huang, Wenjiang ^{[1
]}

Zhang, Shaoling ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China

[2] Anhui Sci & Technol Univ, Sch Life, Fengyang 233100, Peoples R China

[3] Chinese Acad Agr Sci, Key Lab Fruit Germplasm Resources Utilizat, Xingcheng 125100, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Pyrus ussuriensis; Volatile; HS-SPME-GC-MS; PCA; SUPERFICIAL SCALD; ALPHA-FARNESENE; PEAR FRUIT; PHYSICAL-PROPERTIES; AROMA COMPOUNDS; STORAGE; QUALITY; 1-METHYLCYCLOPROPENE; METABOLISM; ATMOSPHERE;

D O I：

10.1016/j.foodchem.2012.04.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Evaluation of the volatile compounds in fruit provides useful information for plant breeding for improved fruit aroma. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to assess the volatile profile of 33 cultivars of the Chinese pear Pyrus ussuriensis. In all, 108 volatile compounds were identified and there were significant differences in the composition and concentration of volatiles among cultivars. On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang, Hongbalixiang, Baibalixiang and Fuwuxiang, cultivars with a high concentration of esters and a low concentration of hydrocarbons. Group 2 contained Qiuxiang, Fuanjianba, Longxiang, Guanhongxiao, Shanli24 and Wuxiangli, cultivars with high concentrations of hydrocarbons and low concentrations of esters. Group 3 contained Shatangli and Manyuanxiang, cultivars with high concentrations of aldehydes. Group 4 contained the other 25 cultivars. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2367 / 2382

页数：16

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