Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County
To investigate the changes and differences in the volatile organic compounds (VOCs) of Deqing Gonggan Mandarin (GM) peels from organic (OGM) and non-organic (NGM) cultivation at different harvest periods, a comprehensive analysis of their VOCs was evaluated using fully automated colorimeter, electro...
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The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100173 |
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| author | Xiaoting ZHU Gengsheng XIAO Yuanshan YU Jing WEN Lina CHENG Wenwen LIU Yujuan XU Manqin FU |
| author_facet | Xiaoting ZHU Gengsheng XIAO Yuanshan YU Jing WEN Lina CHENG Wenwen LIU Yujuan XU Manqin FU |
| author_sort | Xiaoting ZHU |
| collection | DOAJ |
| description | To investigate the changes and differences in the volatile organic compounds (VOCs) of Deqing Gonggan Mandarin (GM) peels from organic (OGM) and non-organic (NGM) cultivation at different harvest periods, a comprehensive analysis of their VOCs was evaluated using fully automated colorimeter, electronic nose (E-nose), and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that from September to January of the following year, the color of GM peel gradually shifted from green to yellow-red, and the OGM peel exhibited a brighter yellow hue. The HS-SPME-GC-MS analysis identified a total of 123 VOCs, predominantly consisting of terpenes, alcohols, aldehydes, esters and ketones. The analysis by E-nose and GC-MS revealed that the response values of W1W (sulfides and terpenes) and the mass concentration of terpenes (dominated by (+) limonene) were both highest and showed a significant increase month by month (P<0.05). With the same month, the mass concentration of terpenes in OGM peels was higher than in NGM peels. This indicated that the citrus aroma of the fruit peel intensified as the fruit matures, with OGM peels exhibiting a more pronounced citrus fragrance within each respective month. The peel samples collected at different harvest periods could be effectively categorized into green peel (from September to November) and yellow peel (from December to January of the following year). Compared with the green peel stage, the mass concentration of alcohols in the peel of GM was significantly lower in the yellow peel stage (P<0.05). OGM and NGM peel were screened for 18 and 15 differential VOCs (VIP>1), which were used to discriminate between peel samples from different harvest periods. Additionally, ten representative differential VOCs (P<0.05, VIP>1) were screened out, which could serve as aroma markers to distinguish between OGM and NGM peel samples. |
| format | Article |
| id | doaj-art-e3f4d2cf40df4a0bad780a89469ec72d |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-e3f4d2cf40df4a0bad780a89469ec72d2025-08-26T01:30:45ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-09-01461711310.13386/j.issn1002-0306.20241001732024100173-17Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing CountyXiaoting ZHU0Gengsheng XIAO1Yuanshan YU2Jing WEN3Lina CHENG4Wenwen LIU5Yujuan XU6Manqin FU7Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaCollege of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaSericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Quality Standard and Monitoring Technology for Agro-products, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, ChinaSericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaTo investigate the changes and differences in the volatile organic compounds (VOCs) of Deqing Gonggan Mandarin (GM) peels from organic (OGM) and non-organic (NGM) cultivation at different harvest periods, a comprehensive analysis of their VOCs was evaluated using fully automated colorimeter, electronic nose (E-nose), and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that from September to January of the following year, the color of GM peel gradually shifted from green to yellow-red, and the OGM peel exhibited a brighter yellow hue. The HS-SPME-GC-MS analysis identified a total of 123 VOCs, predominantly consisting of terpenes, alcohols, aldehydes, esters and ketones. The analysis by E-nose and GC-MS revealed that the response values of W1W (sulfides and terpenes) and the mass concentration of terpenes (dominated by (+) limonene) were both highest and showed a significant increase month by month (P<0.05). With the same month, the mass concentration of terpenes in OGM peels was higher than in NGM peels. This indicated that the citrus aroma of the fruit peel intensified as the fruit matures, with OGM peels exhibiting a more pronounced citrus fragrance within each respective month. The peel samples collected at different harvest periods could be effectively categorized into green peel (from September to November) and yellow peel (from December to January of the following year). Compared with the green peel stage, the mass concentration of alcohols in the peel of GM was significantly lower in the yellow peel stage (P<0.05). OGM and NGM peel were screened for 18 and 15 differential VOCs (VIP>1), which were used to discriminate between peel samples from different harvest periods. Additionally, ten representative differential VOCs (P<0.05, VIP>1) were screened out, which could serve as aroma markers to distinguish between OGM and NGM peel samples.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100173deqing gonggan mandarin (gm) peelsdifferent harvest periodsorganic and non-organicvolatile flavor compoundscolour |
| spellingShingle | Xiaoting ZHU Gengsheng XIAO Yuanshan YU Jing WEN Lina CHENG Wenwen LIU Yujuan XU Manqin FU Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County Shipin gongye ke-ji deqing gonggan mandarin (gm) peels different harvest periods organic and non-organic volatile flavor compounds colour |
| title | Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County |
| title_full | Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County |
| title_fullStr | Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County |
| title_full_unstemmed | Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County |
| title_short | Analysis of Volatile Flavor Compounds Differences in Organic and Non-organic Gonggan Mandarin Peel at Different Harvest Periods in Deqing County |
| title_sort | analysis of volatile flavor compounds differences in organic and non organic gonggan mandarin peel at different harvest periods in deqing county |
| topic | deqing gonggan mandarin (gm) peels different harvest periods organic and non-organic volatile flavor compounds colour |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100173 |
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