Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry. The effects of extraction fiber head, extraction temperature, extraction time and desorp...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070239 |
| _version_ | 1811231365325127680 |
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| author | Rong WANG Wenjin ZENG Pan LIU Li ZHOU Xingquan REN Xuefen YANG Jun ZHAO |
| author_facet | Rong WANG Wenjin ZENG Pan LIU Li ZHOU Xingquan REN Xuefen YANG Jun ZHAO |
| author_sort | Rong WANG |
| collection | DOAJ |
| description | In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry. The effects of extraction fiber head, extraction temperature, extraction time and desorption time on the total peak area and the number of effective compounds were investigated. The optimum extraction conditions were determined as follows: Extraction fiber 50/30 μm DVB/CAR/PDMS, extraction temperature 60 ℃, extraction time 60 min and desorption time 5 min. Under the optimum experimental conditions, the volatile compounds of onion with three different colors were analyzed and identified. The results showed that a total of 61 kinds of volatile flavor compounds were identified. A total of 37, 40 and 49 volatile flavor compounds were detected in the white, red, and yellow onions, respectively, and the peak area content of these volatile flavor compounds accounted for 70.29%, 81.92% and 79.03% of the total volatile components, respectively. In the 61 volatile flavor compounds, 27 were sulfur compounds, 13 were aldehydes, 13 were alcohols, 4 were ketones and 4 were others. There were 22 kinds of volatile components in the three color onions, of which sulfur-containing compounds account for a relatively large proportion, especially the relative content of diisopropyl disulfide and (E)-1-propenyl-2-propenyl disulfide. The sum of the volatile components of the three color onions accounted for more than 20%, which contributed a lot to the formation of the characteristic flavor of onions. The relative content of sulfur compounds in red and yellow onions was much higher than that of white onions. The relative content of 2-methyl-2-pentenoaldehyde in red onions was higher than that of white and yellow onions. |
| first_indexed | 2024-04-12T10:42:57Z |
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| id | doaj.art-d79a4ee610524e7fb6be52795e8dbaa5 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T10:42:57Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-d79a4ee610524e7fb6be52795e8dbaa52022-12-22T03:36:32ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143231932710.13386/j.issn1002-0306.20210702392021070239-2Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass SpectrometryRong WANG0Wenjin ZENG1Pan LIU2Li ZHOU3Xingquan REN4Xuefen YANG5Jun ZHAO6Jiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaJiuquan Food and Inspection Test Center, Jiuquan 735000, ChinaIn order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry. The effects of extraction fiber head, extraction temperature, extraction time and desorption time on the total peak area and the number of effective compounds were investigated. The optimum extraction conditions were determined as follows: Extraction fiber 50/30 μm DVB/CAR/PDMS, extraction temperature 60 ℃, extraction time 60 min and desorption time 5 min. Under the optimum experimental conditions, the volatile compounds of onion with three different colors were analyzed and identified. The results showed that a total of 61 kinds of volatile flavor compounds were identified. A total of 37, 40 and 49 volatile flavor compounds were detected in the white, red, and yellow onions, respectively, and the peak area content of these volatile flavor compounds accounted for 70.29%, 81.92% and 79.03% of the total volatile components, respectively. In the 61 volatile flavor compounds, 27 were sulfur compounds, 13 were aldehydes, 13 were alcohols, 4 were ketones and 4 were others. There were 22 kinds of volatile components in the three color onions, of which sulfur-containing compounds account for a relatively large proportion, especially the relative content of diisopropyl disulfide and (E)-1-propenyl-2-propenyl disulfide. The sum of the volatile components of the three color onions accounted for more than 20%, which contributed a lot to the formation of the characteristic flavor of onions. The relative content of sulfur compounds in red and yellow onions was much higher than that of white onions. The relative content of 2-methyl-2-pentenoaldehyde in red onions was higher than that of white and yellow onions.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070239onionheadspace solid phase microextractiongas chromatography-mass spectrometryvolatile flavor compounds |
| spellingShingle | Rong WANG Wenjin ZENG Pan LIU Li ZHOU Xingquan REN Xuefen YANG Jun ZHAO Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Shipin gongye ke-ji onion headspace solid phase microextraction gas chromatography-mass spectrometry volatile flavor compounds |
| title | Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| title_full | Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| title_fullStr | Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| title_short | Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| title_sort | analysis of volatile flavor components in three onion by headspace solid phase microextraction combined with gas chromatography mass spectrometry |
| topic | onion headspace solid phase microextraction gas chromatography-mass spectrometry volatile flavor compounds |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070239 |
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