Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
Chenchen Wang, Wenjun Zhang, Huidong Li, Jiangsheng Mao, Changying Guo, Ruiyan Ding +4 more
Molecules
Abstract
Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
longyuanyangli has highest relative concentration of volatile compounds
“The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g)”
volatile compounds vary among pear cultivars
“In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds)”
Packham has lowest relative concentration of volatile compounds
“The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g)”