Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose

Qinqin Chen; Jianxin Song; Jinfeng Bi; Xianjun Meng; Xinye Wu

doi:10.1016/j.foodres.2017.11.054

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose

Food Res Int. 2018 Mar:105:605-615. doi: 10.1016/j.foodres.2017.11.054. Epub 2017 Nov 26.

Authors

Qinqin Chen¹, Jianxin Song², Jinfeng Bi³, Xianjun Meng⁴, Xinye Wu¹

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
³ Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China. Electronic address: bjfcaas@126.com.
⁴ Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.

PMID: 29433254
DOI: 10.1016/j.foodres.2017.11.054

Abstract

Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC-MS (headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry) and E-nose (electronic nose). GC-MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC-MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC-MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes.

Keywords: (E)-2-Nonenal (PubChem CID: 5283335); (E)-2-Octenal (PubChem CID: 5283324); (E)-2-hexenal (PubChem CID: 5281168); (E, E)-2, 4-decadienal (PubChem CID: 5283349); (E, E)-2, 4-heptadienal (PubChem CID: 5283321); (Z)-2-Heptenal (PubChem CID: 5362616); 1-Octen-3-ol (PubChem CID: 18827); 1-Penten-3-ol (PubChem CID: 12020); 2-Ethyl-1-hexanol (PubChem CID: 7720); 2-Nonanone (PubChem CID: 13187); 6-Methyl-5-hepten-2-one (PubChem CID: 9862); Acetophenone (PubChem CID: 1410); Benzaldehyde (PubChem CID: 240); Benzyl alcohol (PubChem CID: 244); Cluster analysis; Dodecanal (PubChem CID: 8194); Electronic nose; Ethyl benzoate (PubChem CID: 7165); Ethyl hexanoate (PubChem CID: 31265); Ethyl tetradecanoate (PubChem CID: 31283); Heptanoic acid (PubChem CID: 8094); Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Identification; Jujube; Linear discriminant analysis; Methyl benzoate (PubChem CID: 7150); Nonanal (PubChem CID: 31289); Octanoic acid (PubChem CID: 379); Principal component analysis; n-Decanoic acid (PubChem CID: 2969).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Adult
China
Cluster Analysis
Discriminant Analysis
Electronic Nose*
Female
Fruit / chemistry*
Gas Chromatography-Mass Spectrometry*
Humans
Linear Models
Male
Odorants / analysis*
Olfactory Perception*
Principal Component Analysis
Smell*
Solid Phase Microextraction*
Volatile Organic Compounds / analysis*
Ziziphus / chemistry*

Substances

Volatile Organic Compounds