Effect of Ultra-high Pressure Treatment on Aroma Compounds in Cucumber Water Analyzed by Principal Component
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Abstract:
In this study, the aroma components in cucumber water before and after ultra high pressure (UHP) treatments were investigated by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) combined with principal component analysis. The results showed that 33 aroma components in cucumber water were detected and the majorities were alcohols and aldehydes. Seven of them were characteristic, and the content of (E,Z)-2,6-nonadienal was the highest, accounting for 27.23% of the total aroma components. The results of the principal component analysis showed that the rate of the first and second principal components was 65.67% and 27.71%, respectively. The cumulative rate of the first and second principal components was 93.38%, which was stand for the change of aroma components in cucumber water. The cucumber water treated by different ultra high pressures was divided into three groups, due to the effect of the different pressures to the second principal component. The untreated cucumber water was separated from the three groups because of the different pressure treatments to the first and second principal components. Thus, principal component analysis was feasible to study the aroma components in cucumber water treated by ultra high pressure.
