Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years
文献类型： 外文期刊
作者： Wu, Xinye 1 ; Bi, Jinfeng 1 ; Fauconnier, Marie-Laure 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Control Storage &, POB 5109, Beijing 100193, Peoples R China
2.Univ Liege, Lab Chem Nat Mol Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： apple; HS-SPME-GC-MS; volatile; multivariate analysis; odor-active compounds
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 5 期
页码：
收录情况： SCI
摘要： A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.
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