Detection of Volatile Flavor Compounds in Pumpkin Species using Solid-phase Microextraction-gas Chromatography-mass Spectrometry and Electronic Nose
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Abstract:
Volatile flavor compounds in the pulp obtained from different species of pumpkin were extracted and characterized using electronic nose (E-nose), solid-phase micro-extraction (SPME) combined with gas chromatography (GC)-mass spectrometry (MS), and gas chromatography olfactometry (GC-O). The relative content of these volatile compounds was determined by area normalization. A total of 44, 51, and 25 volatile compounds were detected from Cucurbita moschata, C. maxima, and C. pepo respectively. The characteristic flavor compounds present in high quantities in the fruit pulp included: ethyl acetate, ethanol, β-ionone, borneol, 1-(1,5-dimethyl-4-hexene)-4-methyl-benzene, and α-cedrene in C. moschata; hexanal, nonyl aldehyde, 3-methyl-butyl aldehyde, 3-hexylene glycol, butyl aldehyde, and 1–hexanol in C. maxima; and ethyl acetate, ethanol, hexane, 2-heptyl ketone, 3-methyl-n-butyl alcohol, and benzene in C. pepo. Significant differences in quantities of volatile flavor compounds were found between the three pumpkin species using E-nose, which confirmed that this technology could effectively distinguish between the species tested. Similar results were found using E-nose and SPME- GC-MS methods. This study provides a basis for applications in identification and quality control of different pumpkin varieties.
