Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit
The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic he...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1101 |
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| author | Jie Zhang Xiuchao Gu Wenjing Yan Lina Lou Xuewen Xu Xuehao Chen |
| author_facet | Jie Zhang Xiuchao Gu Wenjing Yan Lina Lou Xuewen Xu Xuehao Chen |
| author_sort | Jie Zhang |
| collection | DOAJ |
| description | The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography–mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding. |
| first_indexed | 2024-03-09T10:36:21Z |
| format | Article |
| id | doaj.art-87f776bde67743a1bdb6af6ccfe8f7ab |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:21Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-87f776bde67743a1bdb6af6ccfe8f7ab2023-12-01T20:53:38ZengMDPI AGFoods2304-81582022-04-01118110110.3390/foods11081101Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber FruitJie Zhang0Xiuchao Gu1Wenjing Yan2Lina Lou3Xuewen Xu4Xuehao Chen5School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaSchool of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaSchool of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaJiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSchool of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaSchool of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaThe cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography–mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding.https://www.mdpi.com/2304-8158/11/8/1101cucumbervolatile organic compoundsflavorHS-SPME/GC–MS |
| spellingShingle | Jie Zhang Xiuchao Gu Wenjing Yan Lina Lou Xuewen Xu Xuehao Chen Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit Foods cucumber volatile organic compounds flavor HS-SPME/GC–MS |
| title | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| title_full | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| title_fullStr | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| title_full_unstemmed | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| title_short | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| title_sort | characterization of differences in the composition and content of volatile compounds in cucumber fruit |
| topic | cucumber volatile organic compounds flavor HS-SPME/GC–MS |
| url | https://www.mdpi.com/2304-8158/11/8/1101 |
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