FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (16): 176-184.doi: 10.7506/spkx1002-6630-20200821-290

• Component Analysis • Previous Articles     Next Articles

Analysis of Volatile Components in Three Varieties of Kumquat by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

HU Ziyan, LIU Wei, HE Shuang, HU Xiaoqin, ZHANG Juhua, SHAN Yang   

  1. (1. Longping Branch Graduate School, Hunan University, Changsha 410125, China;2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. Hunan Academy of Agricultural Sciences, Changsha 410125, China)
  • Published:2021-08-27

Abstract: In this study, the aroma components of kumquats were analyze by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with multivariate statistics. The optimal SPME conditions were determined as follows: DVB/CAR/PDMS fiber as extraction fiber, extraction temperature 40 ℃, extraction time 70 min, sample mass 3.0 g, and desorption time 5 min. A total of 76 volatile organic compounds (VOCs) belonging to six classes (terpenes, alcohols, aldehydes, esters, ketones and alkanes) were identified in three varieties of kumquat (Yangshuo Cuipi, Liuyang Jindan and Rongan Huapi), among which terpenes were the most abundant. In addition, 62, 58 and 48 aroma-active compounds were detected in Liuyang, Yangshuo and Rongan kumquats, respectively. Alloaromadendrene, 4-carene, α-selinene, (-)-aristolene, trans-(+)-isolimonene, carveol and (+)-dihydrocarvone were the unique aroma compounds in Liuyang Jindan kumquats. 2-Carene, trans-calamene, dodecanal and undecane were the unique aroma compounds of Yangshuo Cuipi kumquats. The unique aroma compounds of Rongan Huapi kumquats were limonene oxide, eremophilene, β-guaiene, β-terpinene, β-ocimene and dihydrocarvone. According to odor activity values (OAVs), myrcene, (d)-limonene, linalool, decanal and perillaldehyde may be important aroma components of kumquats. Principal component analysis (PCA) and cluster analysis (CA) were effective to distinguish the kumquat varieties based on the VOCs data. These results can provide a theoretical basis for the studies of kumquat flavor, quality and geographical origin identification.

Key words: kumquats; gas chromatography-mass spectrometry; headspace solid phase microextraction; volatile organic compounds

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