|Table of Contents|

Evaluation of Fruit Aroma of Raspberry Varieties Based on GC-MS Technology

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年16
Page:
87-96
Research Field:
Publishing date:

Info

Title:
Evaluation of Fruit Aroma of Raspberry Varieties Based on GC-MS Technology
Author(s):
ZHANG Hang1GUO Xiaoyu2LIU Ke1ZHANG Lifeng1KANG Wenyi1YANG Guohui1
(1.School of Horticulture and Landscape,Northeast Agricultural University,Harbin,Heilongjiang 150030;2.International Business College,Qingdao Huanghai University,Qingdao,Shandong 266555)
Keywords:
raspberryfruitaroma substanceGC-MSvariety resources
PACS:
-
DOI:
10.11937/bfyy.20224934
Abstract:
Thirty-six raspberry varieties were used as test materials.Organic solvent extraction and gas chromatography-mass spectrometry(GC-MS) were employed to extract and determine the aroma compounds in the raspberry fruits.Principal component analysis,factor analysis,and cluster analysis were utilized to evaluate and classify the varieties,in order to provide reference for aroma breeding and the development of high-quality processed raspberry products.The results showed that the optimal extraction conditions for aromatic compounds,ethanol concentration of 85%,extraction time of 1.1 hours,extraction temperature of 80 ℃,and a solid-liquid ratio of 1∶5 g·mL-1.Under these conditions,10 aroma components were detected,with high levels of furfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.The top five varieties in terms of aroma compound content were ‘Polka’‘Harriets’‘Phildred’‘European Red’ and ‘DNS33’.Based on the content of flavor components,the 36 raspberry varieties could be classified into four categories,the first category consists of varieties with relatively high levels of benzyl alcohol and linalool,the second category consists of varieties with relatively high levels of caproic acid and acetic acid,the third category consists of varieties with relatively high levels of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one,and the fourth category consists of varieties with relatively high levels of furfural.

References:

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Last Update: 2023-09-27