Multidimensional Analysis of Odorous Compounds in Finger Citron Fruit (Citrus medica L. var. sarcodactylis Swingle) and Identification of Key Aroma Compounds

doi:10.7506/spkx1002-6630-201724015

Abstract

Abstract: Odorous compounds in the pulp and skin of finger citron fruits were analyzed by headspace solid-phase microextraction (HS-SPME) and purge and trap (P&T) with Tenax TA absorbent. A total of 44 and 45 odorous compounds were detected from the flesh (A) and peel (B) of Jinghua-grown finger citron (JFC) by gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that HS-SPME and P&T method could be used complementarily in the identification of odorous compounds in finger citron fruits. Furthermore, 43 and 40 odorous compounds with high similarity were extracted by HS-SPME from A and B and detected by comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry (GC × GC-qMS), respectively. Additionally, there are 23 odorous compounds with odor activity value (OAV) > 1. The major contributors to JFC aroma were identified as limonene, linalool, terpinolene, α-pinene, β-pinene, myrcene, γ-terpinene, ethyl octanoate, geraniol, citral, leaf alcohol, etc. by partial least squares regression (PLSR).

Key words: fresh finger citron, odorous compounds, headspace solid-phase microextraction (HS-SPME), purge and trap (P&T), partial least squares regression (PLSR), comprehensive two-dimensional gas chromatography (GC × GC)

CLC Number:

TS255.1

SONG Shiqing, TONG Yanzun, FENG Tao, ZHU Jiancai, WANG Yifei, SUN Min, YAO Lingyun, XU Zhimin. Multidimensional Analysis of Odorous Compounds in Finger Citron Fruit (Citrus medica L. var. sarcodactylis Swingle) and Identification of Key Aroma Compounds[J]. FOOD SCIENCE, 2017, 38(24): 94-100.

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Multidimensional Analysis of Odorous Compounds in Finger Citron Fruit (Citrus medica L. var. sarcodactylis Swingle) and Identification of Key Aroma Compounds

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