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Food Chem. 2012 Oct 15;134(4):2367-82. doi: 10.1016/j.foodchem.2012.04.053. Epub 2012 Apr 18.

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS.

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1
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.

Abstract

Evaluation of the volatile compounds in fruit provides useful information for plant breeding for improved fruit aroma. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to assess the volatile profile of 33 cultivars of the Chinese pear Pyrus ussuriensis. In all, 108 volatile compounds were identified and there were significant differences in the composition and concentration of volatiles among cultivars. On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang, Hongbalixiang, Baibalixiang and Fuwuxiang, cultivars with a high concentration of esters and a low concentration of hydrocarbons. Group 2 contained Qiuxiang, Fuanjianba, Longxiang, Guanhongxiao, Shanli24 and Wuxiangli, cultivars with high concentrations of hydrocarbons and low concentrations of esters. Group 3 contained Shatangli and Manyuanxiang, cultivars with high concentrations of aldehydes. Group 4 contained the other 25 cultivars.

PMID:
23442698
DOI:
10.1016/j.foodchem.2012.04.053
[Indexed for MEDLINE]

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