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Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics
文献类型：期刊论文
| 作者 | Guo, Ming-Quan1,2; Zhong, Cai-Hong2; Zhang, Qiong2; Zhang, Chun-Yun1,2 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2019-01-15 |
| 卷号 | 271页码:211-215 |
| ISSN号 | 0308-8146 |
| 关键词 | Kiwifruit Volatile fingerprint Volatile biomarker HS-SPME-GC-MS Multivariate analysis |
| 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 |
| 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. |
入库方式： OAI收割
来源：武汉植物园
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