Analyzing Flavor Differences across Four Lemon Varieties Using Headspace Solid-phase Microextraction-GC-MS/Olfactometer Combined with Electronic Nose and Multivariate Statistical Methods
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Abstract:
The aim of this study was to analyze the differences in flavor across different lemon varieties using various techniques and multivariate statistical methods. Gas chromatography–mass spectrometry/olfactometer (GC-MS/O) and electronic nose were used to investigate the volatile flavor components in different lemon varieties. The comprehensive scores of the physical and chemical characteristics and odors of different varieties of lemons were evaluated by calculating the comprehensive evaluation function in principal component analysis (PCA). The results showed that the electronic nose-based PCA could better distinguish different lemon varieties. Sixty-five volatile flavor components were detected using GC-MS/O, including forty-six alkenes, six aldehydes, five alcohols, five esters, two ketones, and one phenol. Eight flavor components with relative odor activity values greater than one, including limonene, farnesene, linalool, eucalyptol, octanal, nonanal, citral, and decanal, were detected in different lemon varieties as key odor components. The highest overall score was obtained for Anhuang lemon, followed by Xiangshui lemon, indicating that Anyue yellow lemon has better physical and chemical characteristics and odor. These findings can be applied to traceability identification and quality analysis for lemons and provides theoretical support for comprehensive utilization of lemons.
