Characterization the Differences of Key Aroma Components in 8 White Peach Cultivars Based on GC-MS and Electronic Nose Combined with Chemometrics

Abstract

Abstract: In order to explore the differences in the aroma quality of different varieties of white peach, electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. The volatile components of 8 kinds of white peach samples (Baiyintao - ' BYT ', Longmi 5 - ' LM5H ', Xinchuanzhongdao - ' XCZD ', Qiutong - ' QT ', Xindajiubao - ' XDJB ', Yihongmi - ' YHM ', Yihongmi - ' YHSM ' and Okayama - ' GSB ') were analyzed. Relative odor activity value (ROAV) and variable influence on projection (VIP) were furthured used to analyze the contribution of each volatile component to the overall aroma of different white peaches. The W1W, W5S, W1S and W2W sensors in the electronic nose radar fingerprint showed different responses to 8 kinds of white peaches. Combined with Principal Component Analysis (PCA), there were differences in the overall aroma of 8 kinds of white peaches. Accutate 49,46,46,47,49,47,47,53 kinds of volatile compounds were qualitatively and quantitatively identified in BYT, LM5H, XCZD, QT, XDJB, YHM, YHSM, and GSB by HS-SPME-GC-MS，which mainly included aldehydes, alcohols, lactones and esters. Green-flavored 2-hexenal, hexanal, trans-2-hexenal and trans-2-hexen-1-ol, flower-flavored benzaldehyde and fruit-flavored n-hexanol were screened out via ROAV > 1 and VIP > 1. Their contents caused the differences in the key aromas of eight kinds of white peach.

Key words: White peaches, aroma compounds, electronic-nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)

CLC Number:

TS255.2

References

[1]VEERAPPAN K, NATARAJAN S, CHUNG H Y, et al.Molecular Insights of Fruit Quality Traits in Peaches,Prunus persica[J].Plants, 2021, 10(10):2191- [2]WU H M, XU Y Y, WANG H, et al.Physicochemical Characteristics,Antioxidant Activities,and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica LBatsch) in Shihezi,Xinjiang[J].Foods, 2022, 11(19):2944- [3]RONG D, WANG H Y, YING Y B, et al.Peach variety detection using VIS-NIR spectroscopy and deep learning[J]. Computers and Electronics in Agriculture, 2020, 175:105553- [4]毕金峰, 吕健, 刘璇, 等.国内外桃加工科技与产业现状及展望[J].食品科学技术学报, 2019, 37(5):7-15 [5]马伟超, 康艳丽, 李一婧.不同保鲜剂对秦安蜜桃贮藏期香气成分的影响[J].中国果菜, 2021, 41(6):67-73 [6]TAN F L, WANG P, ZHAN P, et al.Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments[J].Food Chemistry, 2022, 366:130604- [7]包陈力根, 关淳博, 辛明航, 等.结合电子鼻分析烘烤对大球盖菇挥发性香气物质的影响[J].食品科学, 2022, 43(14):226-233 [8]黄贵元, 赵海娟, 高阳, 等.基于---和电子鼻技术对干枣及其不同提取物挥发性成分分析[J].食品科学, 2022, 43(10):255-262 [9]龙杰, 吴昕烨, 毕金峰, 等.结合电子鼻探究渗透脱水联合干燥方式对桃脆片挥发性香气物质的影响[J].食品工业科技, 2022, 43(18):241-251 [10]罗静, 李敏, 张莹, 等.电子鼻结合-分析不同干燥方式对罗非鱼片挥发性风味成分的影响[J].南方水产科学, 2022, 18(1):135-143 [11]张鑫, 齐玉洁, 杨夏, 等.利用电子鼻技术评价桃果实成熟度的研究[J].华南农业大学学报, 2012, 33(1):23-27 [12]范霞, 陈荣顺.水蜜桃采后贮藏期间风味物质及质构特性的研究[J].食品科技, 2019, 44(4):30-35 [13]NIU Y W, DENG J M, XIAO Z B, et al.Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches[J]..Food Research International, 2021, 147:110457- [14]刘学艳, 黄飞燕, 周启武.基于电子鼻和-技术对勐海县晒青茶的挥发性物质分析[J].食品工业科技, 2022, 43(19):84-91 [15]GOU M, CHEN Q Q, QIAO Y N, et al.Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao[J].Journal of Food Composition and Analysis, 2022, 112:104665- [16]刘登勇, 周光宏, 徐幸莲.确定食品关键风味化合物的一种新方法：“ROAV”法[J][J].食品科学, 2008, 29(7):370-374 [17]王永伦, 李兴, 杨苗, 等.不同干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响[J/OL]. 食品科学. (2022-07-29) [2022-11-16]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220729.1106.060.html.[J].食品科学, 2022, :- [18]李嘉欣, 吴昕烨, 毕金峰, 等.气质联用结合电子鼻表征不同温度热风干燥苹果脆片关键香气化合物[J].食品工业科技, 2022, 43(18):272-282 [19]严娟, 蔡志翔, 张明昊, 等.利用电子鼻评价桃果实香气[J].植物遗传资源学报, 2021, 22(1):274-282 [20]赵宁, 解菲, 梁鸡保, 等.基于主成分分析的种粳性黄米品质评价[J].食品与机械, 2022, 38(8):22-27 [21]王建伟, 叶升.电子鼻在食品行业的应用进展[J].中国调味品, 2022, 47(10):198-200 [22]BIANCHI T, WEESEPOEL Y, KOOT A, et al.Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis[J].Food Research International, 2017, 99(1):133-146 [23]ZHU J C, XIAO Z B.Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis[J].European Food Research and Technology, 2019, 245:129-141 [24]王鹏, 周文杰, 田洪磊, 等.基于-结合技术探究β-葡萄糖苷酶对蟠桃汁增香效果的研究[J].现代食品科技, 2017, 33(2):197-204 [25]LENG P, HU H W, CUI A H, et al.HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J].LWT, 2021, 149:111963- [26]席万鹏, 郁松林, 周志钦.桃果实香气物质生物合成研究进展[J].园艺学报, 2013, 40(9):1679-1690 [27]LI Q Q, YANG S P, ZHANG R, et al.Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress[J].Food Chemistry, 2022, 386:132720- [28]范霞, 崔心平.基于---和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分[J].食品科学, 2021, 42(20):222-229 [29]王贵章, 王贵禧, 梁丽松, 等.桃果实芳香挥发物及其生物合成研究进展[J].食品科学, 2014, 35(17):278-284 [30]李霞, 高阳, 尹洁, 等.天然产物香气成分相互作用及香气物质强度预测研究[J].中国食品添加剂, 2022, 33(9):1-9 [31]陈臣, 周琪琪, 于海燕, 等.蛋白质-香气化合物结合作用的研究方法及影响因素研究进展[J/OL]. 食品科学. (2022-08-19) [2022-11-16]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220819.1106.038.html.[J].食品科学, 2022, :- [32]李扬, 李妍, 李栋, 等.基于ROAV和嗅闻技术分析乳脂的关键风味化合物[J/OL]. 食品科学. (2022-08-19) [2022-09-26]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220818.1751.034.html.[J].食品科学, 2022, :- [33]QIAO Y N, CHEN Q Q, BI J F, et al.Investigation of the Volatile Profile of Red Jujube by Using GC-IMS,Multivariate Data Analysis,and Descriptive Sensory Analysis[J].Foods, 2022, 11(3):421-