Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression

Goliáš, J.; Balík, Josef; Létal, J.

doi:10.1016/j.jfca.2020.103793

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…The petal flavor is strongly influenced by the type and amount of aroma components present [38]. VOCs are the main components of flowers, and the flowers of different plant varieties contain different VOCs [39]. For example, the main VOCs in 'Gesang Lv' were linalool, caryophyllene, oxidized linalool, and pinene, the main VOCs in 'Gesang Hong' included macrophyllene D, methyl decanoate, hexol, and pinene, and the main VOCs in 'Gesang Huang' were linalool, caryophyllene, methyl decanoate, and germacrene [40].…”

Section: Discussionmentioning

confidence: 99%

Metabolomics Analysis Reveals the Accumulation Patterns of Flavonoids and Volatile Compounds in Camellia oleifera Petals with Different Color

Zeng,

Chen,

Zheng

et al. 2023

Molecules

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To systematically and comprehensively investigate the metabolic characteristics of coloring substances and floral aroma substances in Camellia oleifera petals with different colors, ultrahigh-performance liquid chromatography–mass spectrometry (UPLC–MS/MS) and headspace solid phase microextraction and gas chromatography–mass spectrometry (HS–SPME–GC–MS) metabolomics methods were applied to determine the metabolic profiles of white, candy-pink and dark-red petals. The results revealed that 270 volatile organic compounds were detected, mainly terpenoids, heterocyclic, esters, hydrocarbons, aldehydes, and alcohols, in which phenylethyl alcohol, lilac alcohol, and butanoic acid, 1-methylhexyl ester, hotrienol, alpha-terpineol and 7-Octen-4-ol, 2-methyl-6-methylene-, (S)-, butanoic acid, 2-methyl-, 2-methylbutyl ester, 2,4-Octadienal, (E,E)- could act as the floral scent compounds. A total of 372 flavonoid compounds were identified, and luteolin, kaempferol, cyanidin and peonidin derivatives were considered as the main coloring substances for candy-pink and dark-red petal coloration. In conclusion, this study intuitively and quantitatively exhibited the variations in flower color and floral scent of C. oleifera petal with different colors caused by changes in variations of flavonoids and volatile organic compound composition, and provided useful data for improving the sensory quality and breeding of C. oleifera petals.

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Section: Discussionmentioning

confidence: 99%

Metabolomics Analysis Reveals the Accumulation Patterns of Flavonoids and Volatile Compounds in Camellia oleifera Petals with Different Color

Zeng,

Chen,

Zheng

et al. 2023

Molecules

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“…The scent of fruit is a crucial factor that affects the overall aroma and consumer preference [ 10 ]. It originates from the secondary metabolites of plants, which is an essential part of fruit quality and reflects the differences between species and varieties [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Researchers have found that Pyrus ussuriensis Maxim contains higher levels of polyphenols and triterpenic acids than other pear species [9], making it an excellent candidate for breeding purposes. The scent of fruit is a crucial factor that affects the overall aroma and consumer preference [10]. It originates from the secondary metabolites of plants, which is an essential part of fruit quality and reflects the differences between species and varieties [11].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

et al. 2023

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To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.

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“…Environmental circumstances, genetic attributes, and storage conditions are largely responsible for production of VOCs. Several investigations have focused on the influence of VOCs in various pear cultivars [ 10 , 11 , 12 , 13 ], storage conditions [ 14 , 15 ], and post-harvest treatments [ 16 , 17 ]. Pear species around the world include two separate groups, namely, occidental and oriental pears.…”

Section: Introductionmentioning

confidence: 99%

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

Gao

Zhang

Yan

et al. 2022

Foods

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Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear fruits were determined via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) to study variations among different cultivars and storage stages. In 12 cultivars of pear fruits, a total of 121 VOCs were quantified, including 40 esters, 32 alcohols, 16 aldehydes, 13 alkenes, 11 ketones, 4 acids, and 5 other compounds. The types and amounts of VOCs in different cultivars varied dramatically, which were in the range of 13–71 and 3.63–55.65 mg/kg FW (fresh weight), respectively. The Dr. Guyot cultivar showed the highest level of VOCs, both in type and amount. After 21 days storage at 4 °C, total concentration of VOCs increased from initial levels of 50.76 to 101.33 mg/kg FW. Storage at 20 °C made a larger contribution to production for VOCs than that at 4 °C, resulting in the maximum content of VOCs (117.96 mg/kg FW) in fruit after 14 days storage at 4 °C plus 7 days at 20 °C. During storage, the content of esters showed a gradual increase, while the content of alcohols and aldehydes decreased. Based on the results presented, related alcohols were recognized as the intermediates of conversion from aldehydes to esters.

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Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression

Cited by 5 publications

References 24 publications

Metabolomics Analysis Reveals the Accumulation Patterns of Flavonoids and Volatile Compounds in Camellia oleifera Petals with Different Color

Metabolomics Analysis Reveals the Accumulation Patterns of Flavonoids and Volatile Compounds in Camellia oleifera Petals with Different Color

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

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