Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon)
Lemon fruits have a non-uniform histological structure, and are characterized by abundant volatile compounds. However, the distribution of volatile compounds in different tissues remain unknown. Herein, electronic nose (E-nose) and headspace solid-phase microextraction coupled with gas chromatograph...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2046600 |
| _version_ | 1818487522152415232 |
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| author | Haiou Wang HongWei Xiao Yulong Wu Feng Zhou Chun Hua Long Ba Sara Shamim Wei Zhang |
| author_facet | Haiou Wang HongWei Xiao Yulong Wu Feng Zhou Chun Hua Long Ba Sara Shamim Wei Zhang |
| author_sort | Haiou Wang |
| collection | DOAJ |
| description | Lemon fruits have a non-uniform histological structure, and are characterized by abundant volatile compounds. However, the distribution of volatile compounds in different tissues remain unknown. Herein, electronic nose (E-nose) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to qualitatively and quantitatively analyze the volatile compound content in different tissues of fresh lemon fruits, while their microstructures were observed using several microscopy methods. The numbers of volatile compounds detected in the flavedo, albedo, juice vesicles, and segment wall were 41, 23, 29, and 19, respectively. The volatile compounds detected in the four tissues were mainly alkenes, alcohols, aldehydes, esters, and ketones, with a significant descending order in the total content (p < .05). The measurements of E-nose and HS-SPME-GC-MS both showed that the highest total content of volatile compounds was in the flavedo, followed by albedo, juice vesicles, and segment wall (p < .05). Furthermore, oil sacs and oil droplets were only observed in the flavedo by microstructure observation, where more essential oils (mainly volatile compounds) were distributed. The microstructure observation results also verified the measurement results of the E-nose and HS-SPME-GC-MS. These findings provide basic data for sensory evaluation and the comprehensive processing and utilization of lemon fruits. |
| first_indexed | 2024-12-10T16:38:47Z |
| format | Article |
| id | doaj.art-187703fe45ea4ed08fc2ff33e68411ab |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-10T16:38:47Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-187703fe45ea4ed08fc2ff33e68411ab2022-12-22T01:41:17ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-0125140442110.1080/10942912.2022.2046600Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon)Haiou Wang0HongWei Xiao1Yulong Wu2Feng Zhou3Chun Hua4Long Ba5Sara Shamim6Wei Zhang7School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR ChinaCollege of Engineering, China Agricultural University, Beijing, PR ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, PR ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, PR ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, PR ChinaState Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR ChinaState Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, PR ChinaLemon fruits have a non-uniform histological structure, and are characterized by abundant volatile compounds. However, the distribution of volatile compounds in different tissues remain unknown. Herein, electronic nose (E-nose) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to qualitatively and quantitatively analyze the volatile compound content in different tissues of fresh lemon fruits, while their microstructures were observed using several microscopy methods. The numbers of volatile compounds detected in the flavedo, albedo, juice vesicles, and segment wall were 41, 23, 29, and 19, respectively. The volatile compounds detected in the four tissues were mainly alkenes, alcohols, aldehydes, esters, and ketones, with a significant descending order in the total content (p < .05). The measurements of E-nose and HS-SPME-GC-MS both showed that the highest total content of volatile compounds was in the flavedo, followed by albedo, juice vesicles, and segment wall (p < .05). Furthermore, oil sacs and oil droplets were only observed in the flavedo by microstructure observation, where more essential oils (mainly volatile compounds) were distributed. The microstructure observation results also verified the measurement results of the E-nose and HS-SPME-GC-MS. These findings provide basic data for sensory evaluation and the comprehensive processing and utilization of lemon fruits.https://www.tandfonline.com/doi/10.1080/10942912.2022.2046600LemonDifferent tissuesOil sacsVolatile compoundsMicrostructure |
| spellingShingle | Haiou Wang HongWei Xiao Yulong Wu Feng Zhou Chun Hua Long Ba Sara Shamim Wei Zhang Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) International Journal of Food Properties Lemon Different tissues Oil sacs Volatile compounds Microstructure |
| title | Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) |
| title_full | Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) |
| title_fullStr | Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) |
| title_full_unstemmed | Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) |
| title_short | Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon) |
| title_sort | characterization of volatile compounds and microstructure in different tissues of eureka lemon citrus limon |
| topic | Lemon Different tissues Oil sacs Volatile compounds Microstructure |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2046600 |
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