Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Abstract

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

“…Hexanal was abundant in the three vegetable soybeans. It contributes a green and grassy off-flavor, which is regarded to be principally responsible for the beany flavor [ 24 ]. ( Z )-2-Heptenal, 2-octene, and ( Z )-2-decenal were the predominant aldehydes and provided fruity or fat odor notes [ 25 ].…”

Combining Metabolomics and Transcriptomics to Reveal the Mechanism of Coloration in Purple and Cream Mutant of Sweet Potato (Ipomoea batatas L.)

“…Volatile compounds were determined in a similar way as described in Zhang R. et al ( 2021 ) with modifications. The stored samples of two cultivars were separately grounded in a liquid nitrogen grinder (A10 basic, IKA, Staufen, Germany); 1 g of powder was stored in a 20 ml headspace vial with 1 ml saturated NaCl solution added.…”

“…Liquid chromatography-tandem mass spectrometry (LC–MS/MS)-based widely targeted metabolomics analysis is a rapid and highly sensitive method for detecting as many metabolites as possible and is widely used in different areas (Chen et al, 2013 ). Headspace solid-phase microextraction (HP-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) has been widely used to investigate the volatile compounds in plants including sweet potato (Zhang et al, 2021 ; Zhang R. et al, 2021 ). In recent years, combined analysis of transcriptomics (RNA-Seq) and metabolomics has been widely used to identify and screen metabolites and related genes underlying the coloration and quality formation in plants, such as Longan (Yi et al, 2021 ), Ziziphus jujuba Mill.…”

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

“…Furthermore, the relative content of ketones and pyrazines increased, indicating that flowery, sweet, and nutty aromas increased [22]. Aldehydes are mainly produced by lipid oxidation, decomposition, and Strecker degradation of amino acid, and their odor threshold is low [23,24]. They account for a large proportion of the VOCs of defatted tiger nut flour and are the main compounds that affect its odor.…”