Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics

doi:10.1016/j.foodchem.2018.07.169

CORC > 武汉植物园 > 中国科学院武汉植物园

	Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics
	Guo, Ming-Quan 1,2; Zhong, Cai-Hong 2; Zhang, Qiong 2; Zhang, Chun-Yun 1,2
刊名	FOOD CHEMISTRY
	2019-01-15
卷号	271 页码:211-215
关键词	Kiwifruit Volatile fingerprint Volatile biomarker HS-SPME-GC-MS Multivariate analysis
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2018.07.169
英文摘要	Volatile aroma of kiwifruit is a mixture of complicated and time-dependent compounds, and thereby the study of these compounds required distinguished analytical techniques as well as robust data analysis techniques. In this work, we report on the volatile fingerprints and biomarkers of three representative kiwifruit cultivars with commercial importance using headspace solid-phase microextraction gas chromatography-mass spectrometric (HS-SPME-GC-MS) coupled with multivariate analysis. As a result, 95 volatiles have been analyzed from the fingerprints, and ultimately six of which were identified as volatile biomarkers of the kiwifruit cultivars studied, which are formic acid octyl ester, 2-Methylbicyclo[4.3.0]non-1(6)-ene, 1-ethoxy-2,4-hexadiene, and 2-methyl-5(1-methylethyl)-bicyclo[3.1.0]hex-2-ene for Jintao (A. chinensis), and 1-methoxy-2-methyl-benzene and (E,E)-2,4-heptadienal for Cuiyu (A. deliciosa), respectively. Since the samples of each cultivar were in various maturities, these compounds could be taken as the maturity-independent volatile biomarkers for the kiwifruit cultivars, which would be valuable for marker-assisted flavour breeding in the kiwifruit production.
资助项目	Natural Science Foundation of China[31601800] ; Natural Science Foundation of Hubei Province, China[2016CFB285] ; Major Project for Special Technology Innovation of Hubei Province-Sino-foreign Cooperation Project[2017AHB054]
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000444967800028
内容类型	期刊论文
源URL	[http://202.127.146.157/handle/2RYDP1HH/5743]
专题	中国科学院武汉植物园
通讯作者	Guo, Ming-Quan
作者单位	1.Chinese Acad Sci, Sino African Joint Res Ctr, Wuhan 430074, Hubei, Peoples R China 2.Chinese Acad Sci, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Specialty A, Wuhan 430074, Hubei, Peoples R China
推荐引用方式 GB/T 7714	Guo, Ming-Quan,Zhong, Cai-Hong,Zhang, Qiong,et al. Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics[J]. FOOD CHEMISTRY,2019,271:211-215.
APA	Guo, Ming-Quan,Zhong, Cai-Hong,Zhang, Qiong,&Zhang, Chun-Yun.(2019).Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics.FOOD CHEMISTRY,271,211-215.
MLA	Guo, Ming-Quan,et al."Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics".FOOD CHEMISTRY 271(2019):211-215.