Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE
Objectives: The Chive chives cultivars Han Yu Zi Gen, Fu Jiu Bao F1, Shouguang Du Gen Hong, Xue Jiu, Jiu Xing 22, and Ma Lian Da Ye Bai Gen are recently evolved cultivars, and this would be the first study to characterize for agronomy, quality, volatile profile and E-Nose for aromatic and textural q...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Journal of King Saud University: Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364722001525 |
| _version_ | 1818231433710272512 |
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| author | Medhia Hanif Bojie Xie Shouhui Wei Ju Li Chengfei Gao Rui Wang Shahbaz Ali Xuemei Xiao Jihua Yu Abdulrahman Al-Hashimi Marian Brestic |
| author_facet | Medhia Hanif Bojie Xie Shouhui Wei Ju Li Chengfei Gao Rui Wang Shahbaz Ali Xuemei Xiao Jihua Yu Abdulrahman Al-Hashimi Marian Brestic |
| author_sort | Medhia Hanif |
| collection | DOAJ |
| description | Objectives: The Chive chives cultivars Han Yu Zi Gen, Fu Jiu Bao F1, Shouguang Du Gen Hong, Xue Jiu, Jiu Xing 22, and Ma Lian Da Ye Bai Gen are recently evolved cultivars, and this would be the first study to characterize for agronomy, quality, volatile profile and E-Nose for aromatic and textural quality. Methods: These cultivars were selected based on their suitability for aromatic and textural qualities that are desirable for food processing. The cultivars Han were analyzed for agronomy and quality indices by methods in general use in modern laboratories, while their volatile profile was studied by HS-SPME/GC–MS and E-nose analyses. Results: The cultivars varied for agronomy and quality indices (P < 0.05). The volatile profile showed that Esters, Heterocyclic polymers, Acids, Aldehydes, Hydrocarbons, Sulfides, Ketones, Ethers, Furfuryl derivatives, and Phenols were dominating compound groups. High total volatile contents (17.75 and 17.54 µg/g) were determined in Xue Jiu and Han Yu Zi Gen, respectively, more significant than Fu Jiu Bao F1, Ma Lian Da Ye Bai Gen, Jiu Xing 22, and Shouguang Du Gen Hong (12.22, 11.70, 10.19 and 9.53 µg/g), respectively. PCA showed that W5S and W2W were the farthest points of the first and second principal components, respectively, while W5S, W1S, W3C, W1C and W2W were main sensors classifying cultivars; where sensor W5S had larger contribution rate. Conclusions: In this study, HS-SPME/GC–MS and E-nose methods accurately detected flavor differences among cultivars. These analyses further suggested that Xue Jiu and Han Yu Zi Gen possessed strong overall flavor characteristics; while Shouguang Du Gen Hong was the lightest in flavor characteristics. Hence it is for the general recommendation that Chinese chive cultivars Xue Jiu and Han Yu Zi Gen may be a choice of the food industry for appropriate utilization. |
| first_indexed | 2024-12-12T10:50:19Z |
| format | Article |
| id | doaj.art-10e9e9ce9af1458dabac553f338fa783 |
| institution | Directory Open Access Journal |
| issn | 1018-3647 |
| language | English |
| last_indexed | 2024-12-12T10:50:19Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of King Saud University: Science |
| spelling | doaj.art-10e9e9ce9af1458dabac553f338fa7832022-12-22T00:26:47ZengElsevierJournal of King Saud University: Science1018-36472022-06-01344101971Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSEMedhia Hanif0Bojie Xie1Shouhui Wei2Ju Li3Chengfei Gao4Rui Wang5Shahbaz Ali6Xuemei Xiao7Jihua Yu8Abdulrahman Al-Hashimi9Marian Brestic10College of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaDepartment of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, RYK, Punjab, PakistanCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors at: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China.College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors at: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China.Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh 12 11451, Saudi ArabiaDepartment of Plant Physiology, Slovak University of Agriculture, A. Hlinku 2, Nitra 94976, SlovakiaObjectives: The Chive chives cultivars Han Yu Zi Gen, Fu Jiu Bao F1, Shouguang Du Gen Hong, Xue Jiu, Jiu Xing 22, and Ma Lian Da Ye Bai Gen are recently evolved cultivars, and this would be the first study to characterize for agronomy, quality, volatile profile and E-Nose for aromatic and textural quality. Methods: These cultivars were selected based on their suitability for aromatic and textural qualities that are desirable for food processing. The cultivars Han were analyzed for agronomy and quality indices by methods in general use in modern laboratories, while their volatile profile was studied by HS-SPME/GC–MS and E-nose analyses. Results: The cultivars varied for agronomy and quality indices (P < 0.05). The volatile profile showed that Esters, Heterocyclic polymers, Acids, Aldehydes, Hydrocarbons, Sulfides, Ketones, Ethers, Furfuryl derivatives, and Phenols were dominating compound groups. High total volatile contents (17.75 and 17.54 µg/g) were determined in Xue Jiu and Han Yu Zi Gen, respectively, more significant than Fu Jiu Bao F1, Ma Lian Da Ye Bai Gen, Jiu Xing 22, and Shouguang Du Gen Hong (12.22, 11.70, 10.19 and 9.53 µg/g), respectively. PCA showed that W5S and W2W were the farthest points of the first and second principal components, respectively, while W5S, W1S, W3C, W1C and W2W were main sensors classifying cultivars; where sensor W5S had larger contribution rate. Conclusions: In this study, HS-SPME/GC–MS and E-nose methods accurately detected flavor differences among cultivars. These analyses further suggested that Xue Jiu and Han Yu Zi Gen possessed strong overall flavor characteristics; while Shouguang Du Gen Hong was the lightest in flavor characteristics. Hence it is for the general recommendation that Chinese chive cultivars Xue Jiu and Han Yu Zi Gen may be a choice of the food industry for appropriate utilization.http://www.sciencedirect.com/science/article/pii/S1018364722001525Chinese chiveAgronomyQuality propertyVolatilesHS-SPME/GC–MSElectronic nose |
| spellingShingle | Medhia Hanif Bojie Xie Shouhui Wei Ju Li Chengfei Gao Rui Wang Shahbaz Ali Xuemei Xiao Jihua Yu Abdulrahman Al-Hashimi Marian Brestic Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE Journal of King Saud University: Science Chinese chive Agronomy Quality property Volatiles HS-SPME/GC–MS Electronic nose |
| title | Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE |
| title_full | Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE |
| title_fullStr | Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE |
| title_full_unstemmed | Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE |
| title_short | Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE |
| title_sort | characterization of the volatile profile from six different varieties of chinese chives by hs spme gc ms coupled with e nose |
| topic | Chinese chive Agronomy Quality property Volatiles HS-SPME/GC–MS Electronic nose |
| url | http://www.sciencedirect.com/science/article/pii/S1018364722001525 |
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