Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry
A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC)-mass spectrometry (MS) was performed to analyze the profiles of volatile compounds in the leaves of Xiangyu pumpkin with intense flavor, which contributed to our understanding on the categories and contents of ar...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2019-04-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2017.11.231 |
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| Summary: | A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC)-mass spectrometry (MS) was performed to analyze the profiles of volatile compounds in the leaves of Xiangyu pumpkin with intense flavor, which contributed to our understanding on the categories and contents of aromatic compounds, and their variation features at different development stages of Xiangyu pumpkin. The results showed that a total of 28 volatile compounds were detected in leaf, and alcohol compounds and benzaldehyde showed the most categories and highest content, respectively. To further research, principal component analysis (PCA) was performed using the volatile compounds from the two samples of Xiangyu and non-Xiangyu pumpkins, and the total accumulative contribution rate of PC<sub>1</sub> and PC<sub>2</sub> accounted for 70.45%, which well reflected the excellent separations of Xiangyu pumpkin and non-Xiangyu pumpkin; four compounds detected in the leaves of Xiangyu pumpkin showing differences, 2-acetyl-1-pyrroline (2-AP), 2-acetylpyrrole, 1-undecanol and methyl salicylate, were identified. Moreover, 2-AP was the main contributor for aromatic trait of leaf from Xiangyu pumpkin, and its content showed higher levels in the leaves from the early development of plant and tender leaves from the upper nodes, then significantly decreased with the leaf senescence. In a word, the study on the aroma compounds of Xiangyu pumpkin will lay a basis for aroma trait. |
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| ISSN: | 1008-9209 2097-5155 |