Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS
In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile components of passion fruit of different maturity, and a method was established to quickly distinguish the flavor differences of fruits of different maturity. A total of 33 kinds of volatile organic...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120148 |
| _version_ | 1811224582638534656 |
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| author | Yang LUO Tao FENG Kai WANG Dejun LI Xianle MENG Mingliang SHI Liang WANG |
| author_facet | Yang LUO Tao FENG Kai WANG Dejun LI Xianle MENG Mingliang SHI Liang WANG |
| author_sort | Yang LUO |
| collection | DOAJ |
| description | In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile components of passion fruit of different maturity, and a method was established to quickly distinguish the flavor differences of fruits of different maturity. A total of 33 kinds of volatile organic compounds were identified by GC-IMS, mainly including five categories of alcohols, esters, aldehydes, ketones and terpenes. There were significant differences in volatile organic compounds between ripe fruits (60 days after flowering) and less ripe fruits (50 days after flowering), and the contents of most volatile compounds in ripe fruits were higher. Including ethyl DL-2-hydroxy-4-methylvalerate, 2-pentanone, butyl acetate, 2-heptanone, α-pinene, (E, E)-2,4-heptadienal, benzaldehyde, limonene, β-ocimene, 2-butanone, methyl butyrate, ethyl butyrate and ethyl acetate, etc; while a few volatile substances were found in higher levels in less ripe fruits, including isoamyl acetate and isobutyl acetate, etc. GC-IMS can quickly detect and discriminate the flavor characteristics and differences of passion fruit at different maturity levels. The results of this study can provide scientific basis and reference for the harvesting and quality control of passion fruit. |
| first_indexed | 2024-04-12T08:51:29Z |
| format | Article |
| id | doaj.art-3cad798a49884acc84f09db06365dbf7 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:29Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3cad798a49884acc84f09db06365dbf72022-12-22T03:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-01431532132810.13386/j.issn1002-0306.20211201482021120148-15Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMSYang LUO0Tao FENG1Kai WANG2Dejun LI3Xianle MENG4Mingliang SHI5Liang WANG6College of Life Science and Technology, Xinjiang University, Urumchi 830046, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaTechnology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming 650231, ChinaApple Flavor & Fragrance Group Co., Ltd., Shanghai 201809, ChinaApple Flavor & Fragrance Group Co., Ltd., Shanghai 201809, ChinaApple Flavor & Fragrance Group Co., Ltd., Shanghai 201809, ChinaCollege of Life Science and Technology, Xinjiang University, Urumchi 830046, ChinaIn this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile components of passion fruit of different maturity, and a method was established to quickly distinguish the flavor differences of fruits of different maturity. A total of 33 kinds of volatile organic compounds were identified by GC-IMS, mainly including five categories of alcohols, esters, aldehydes, ketones and terpenes. There were significant differences in volatile organic compounds between ripe fruits (60 days after flowering) and less ripe fruits (50 days after flowering), and the contents of most volatile compounds in ripe fruits were higher. Including ethyl DL-2-hydroxy-4-methylvalerate, 2-pentanone, butyl acetate, 2-heptanone, α-pinene, (E, E)-2,4-heptadienal, benzaldehyde, limonene, β-ocimene, 2-butanone, methyl butyrate, ethyl butyrate and ethyl acetate, etc; while a few volatile substances were found in higher levels in less ripe fruits, including isoamyl acetate and isobutyl acetate, etc. GC-IMS can quickly detect and discriminate the flavor characteristics and differences of passion fruit at different maturity levels. The results of this study can provide scientific basis and reference for the harvesting and quality control of passion fruit.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120148gas chromatography-ion mobility spectrometry (gc-ims)volatile componentsdifferent maturitypassion fruit |
| spellingShingle | Yang LUO Tao FENG Kai WANG Dejun LI Xianle MENG Mingliang SHI Liang WANG Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS Shipin gongye ke-ji gas chromatography-ion mobility spectrometry (gc-ims) volatile components different maturity passion fruit |
| title | Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS |
| title_full | Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS |
| title_fullStr | Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS |
| title_full_unstemmed | Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS |
| title_short | Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS |
| title_sort | analysis of difference volatile organic compounds in passion fruit with different maturity via gc ims |
| topic | gas chromatography-ion mobility spectrometry (gc-ims) volatile components different maturity passion fruit |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120148 |
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