Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS

被引：65

作者：

Guo, Shuang ^{[1
]}

Zhao, Xiaoyan ^{[1
]}

Ma, Yue ^{[1
]}

Wang, Yubin ^{[1
]}

Wang, Dan ^{[1
]}

机构：

[1] Minist Agr & Rural Affairs, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr,Key Lab Vegetable Posth, Beijing 100097, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 369卷

基金：

北京市自然科学基金;

关键词：

Fresh-cut yam; Volatile compounds; spectrometry (HS-GC-IMS); Yellowing; Principal component analysis (PCA); GENE-EXPRESSION; SHELF-LIFE; FRUIT; BIOSYNTHESIS; MUSHROOMS; ANTIOXIDANT; 8-CARBON; EXTRACT; QUALITY; ACID;

D O I：

10.1016/j.foodchem.2021.130939

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this study was to investigate the dynamic change in volatile components during the yellowing process. The volatile components were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and the critical enzyme activities were determined by commercial kits. The results revealed that 29 signal peaks for 20 compounds were identified, which were quantified in all samples: 1 furan, 1 ester, 15 aldehydes, 3 ketones, and 9 alcohols. The contents of most of these compounds increased first and then decreased at 36 h, which were basically consistent with the enzyme activities of LOX, HPL, ADH and AAT. Subsequently, principal component analysis (PCA) results clearly showed that the fresh-cut yams for different yellowing processes were well distinguished by the volatile compounds. These results showed that the potential of HS-GC-IMSbased approaches to evaluate the volatile compound profiles of fresh-cut yam at different stages in the yellowing period.

引用

页数：9

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