Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry

doi:10.1016/j.chroma.2016.02.056

CORC > 武汉植物园 > 中国科学院武汉植物园

	Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry
	Zhang, Chun-Yun 1,2; Zhang, Qiong 1; Zhong, Cai-Hong 1; Guo, Ming-Quan 1,2
刊名	JOURNAL OF CHROMATOGRAPHY A
	2016-04-01
卷号	1440 页码:255-259
关键词	Volatile compounds Organoleptic quality Desiccated headspace sampling Kiwifruit GC-MS
ISSN号	0021-9673
DOI	10.1016/j.chroma.2016.02.056
英文摘要	A new method for desiccated headspace (DHS) sampling of aqueous sample to GC-MS for the analysis of volatile compounds responsible for kiwifruit aroma in different kiwifruit cultivars has been developed based on the complete hydrate formation between the sample solvent (water) with anhydrous salt (calcium chloride) at an elevated temperature (above the boiling point of the aqueous sample) in a non-contact format, which overcame the water-effect challenge to directly introduce aqueous sample into GC-MS analysis. By means of DHS, the volatile compounds in three different kiwifruit cultivars were analyzed and compared under the optimized operating conditions, mainly time and temperature for headspace equilibration, column temperature program for GC-MS measurement. As a result, 20 peaks of volatile compounds responsible for kiwifruit aroma were detected and remarkable differences were found in the relative contents of three major volatile compounds among the three different kiwifruit cultivars, i.e., acetaldehyde, ethanol and furfural. The DHS sampling technique used in the present method can make the GC-MS analysis of volatile compounds in the aqueous sample within complex matrix possible without contaminating the GC-MS instrument. In terms of the analysis of volatile compounds in kiwifruit, the present method enabled a direct measurement on the filtrate of the aqueous kiwifruit pulp, without intermediate trap phase for the extraction of analytes, which will be more reliable and simpler as compared with any other headspace method in use. Thus, DHS coupled with GC-MS will be a new valuable tool available for the kiwifruit related research and organoleptic quality control. (C) 2016 Elsevier B.V. All rights reserved.
资助项目	"Hundred Talents Program" from Chinese Academy of Sciences[29Y429291a0129] ; Sino-Africa joint research project[SAJC201328]
WOS研究方向	Biochemistry & Molecular Biology ; Chemistry
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000372943400027
内容类型	期刊论文
源URL	[http://202.127.146.157/handle/2RYDP1HH/94]
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, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Specialty A, Wuhan 430074, Peoples R China 2.Chinese Acad Sci, Sinoafrican Joint Res Ctr, Wuhan 430074, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Chun-Yun,Zhang, Qiong,Zhong, Cai-Hong,et al. Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry[J]. JOURNAL OF CHROMATOGRAPHY A,2016,1440:255-259.
APA	Zhang, Chun-Yun,Zhang, Qiong,Zhong, Cai-Hong,&Guo, Ming-Quan.(2016).Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.JOURNAL OF CHROMATOGRAPHY A,1440,255-259.
MLA	Zhang, Chun-Yun,et al."Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry".JOURNAL OF CHROMATOGRAPHY A 1440(2016):255-259.