Detection and Comparison of Volatiles in Fruit from Three Different Kinds of Loofah

doi:10.13982/j.mfst.1673-9078.2021.7.0020

Archive > Volume 37 Issue 7 > 2021,37(7):228-237. DOI:10.13982/j.mfst.1673-9078.2021.7.0020 Prev Next

Food Flavor

Detection and Comparison of Volatiles in Fruit from Three Different Kinds of Loofah

LI Jun-xing
LI Jun-xing
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China) (2.Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
WU Hai-bin
WU Hai-bin
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China) (2.Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
LUO Jian-ning
LUO Jian-ning
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
CHEN Jun-qiu
CHEN Jun-qiu
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
ZHAO Gang-jun
ZHAO Gang-jun
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China) (2.Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
LIU Xiao-xi
LIU Xiao-xi
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China) (2.Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
ZHENG Xiao-ming
ZHENG Xiao-ming
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site
GONG Hao
GONG Hao
(1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
Find this author on AllJournals
Find this author on Google Scholar
Find this author on BaiDu
Find this author on PubMed
Search for this author on this site

Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials

Abstract:

To fully identify the volatile compounds of loofah fruit aroma, and understand the variation features in different types of loofah, head space solid-phase micro-extraction (HS-SPME) combined with gas chromatography (GC)-mass spectrometry (MS) was used to analyze the volatile profiles of three kinds of loofah (SG, DR and YL). A total of 55 volatiles were identified in three kinds of materials, in which 15 kinds of hydrocarbon compounds were identified and showed the most species. The 43, 52 and 47 volatiles were detected in the YL, DR and SG, respectively, in which benzaldehyde, nonanal and linalool with the highest relative content, respectively. The principal component analysis and hierarchical cluster analysis based on the 55 compounds were used. It indicated that SG was clearly distinguished from DR and YL, and the volatiles in DR and YL were similar. These results was consistent with the biological classification of three types of resources. The 30 distinct volatiles (p<0.05) were detected in two groups of three types of loofah through one-factor ANOVA. The 20 variant volatiles were displayed the higher contents compared to these of DR and YL. Hexanal and (E)-2-Hexenal were mainly related to the green aroma characteristics, while benzeneacetaldehyde might result in the sweet aroma in DR. The results of this work will provide the reference for the research of flavor traits and quality breeding of loofah.

Keywords:

loofah ; fruit ; flavor compounds ; head space solid-phase micro-extraction ; GC-MS

Get Citation

Article Metrics

Abstract views: 233

PDF downloads: 816

Html views: 254

Cited by: 0

History

Manuscript received: January 07,2021

Online Published: July 20,2021

[1] 苏小俊.普通丝瓜种质资源评价体系及主要农艺性状遗传规律研究[D].南京:南京农业大学,2009

SU Xiao-jun. Studies on evaluation system of main agronomic characters and its inheritance of luffa (Luffa cylindrical (L.) Roem) [D]. Nanjing: Nanjing Agricultural University, 2009

[2] 苏小俊,徐海,陈龙正,等.丝瓜种质资源亲缘关系的ISSR分析[J].南京农业大学学报,2010,33(3):42-46

SU Xiao-jun, XU Hai, CHEN Long-zheng, et al. Analysis on the phylogenetic relationship of luffa (Luffa cylindrical (L.) Roem.) germplasm based on ISSR [J]. Journal of Nanjing Agricultural University, 2010, 33(3): 42-46

[3] 王辉,王成,娄丽娜,等.丝瓜果肉耐褐变种质资源的筛选及初步应用[J].长江蔬菜,2013,14:20-22

WANG Hui, WANG Cheng, LOU Li-na, et al. Selection and preliminary application of anti-browning Luffa germplasm resources [J]. Journal of Changjiang Vegetables, 2013, 14: 20-22

[4] Song B, Chen L Z, Xu H, et al. Analysis of genetic differences between Luffa acutangula (L.) Roxb. and Luffa cylindrica (L.) Roem. by ISSR markers [J]. Agricultural Science & Technology, 2015, 16(11): 2437-2440

[5] 罗少波,罗剑宁,郑晓明.我国丝瓜育种研究进展与展望[J].广东农业科学,2006,1:15-17

LUO Shao-bo, LUO Jian-ning, ZHENG Xiao-ming. Research progress and prospect of Luffa breeding in China [J]. Guangdong Agricultural Sciences, 2016, 1: 15-17

[6] 黎炎,王益奎,李文嘉,等.丝瓜不同品种多糖含量分析[J].作物杂志,2009,5:28-30

LI Yan, WANG Yi-kui, LI Wen-jia, et al. Analysis on polysaccharide contents of different cultivars of Luffa spp. [J]. Crops, 2009, 5: 28-30

[7] Maamoun A A, El-akkad R H, Farag M A. Mapping metabolome changes in Luffa aegyptiaca Mill fruits at different maturation stages via MS-based metabolomics and chemometrics [J]. Journal of Advanced Research, 2021, 29: 179-189

[8] 徐正.瓜实蝇对葫芦科植物选择性偏好研究[D].福州:福建农林大学,2018

XU Zheng. Studies on the selective preference of Bactrocera cucuribitae (Coquillett) to cucurbitaceae plants [D]. Fuzhou: Fujian Agriculture and Forestry University, 2018

[9] 李培源,卢汝梅,霍丽妮,等.丝瓜叶挥发性成分研究[J].亚太传统医药,2010,6(9):15-26

LI Pei-yuan, LU Ru-mei, HUO Li-ni, et al. Studies on the volatile constituents from loofah leaves [J]. Asia-Pacific Traditional Medicine, 2010, 6(9): 15-26

[10] 任立云,黄克建,覃爱枝,等.普通丝瓜叶片成分和物理结构对黄足黑守瓜取食和定位的影响[J].基因组学与应用生物学, 2009,28(5):934-940

REN Li-yun, HUANG Ke-jian, QIN Ai-zhi, et al. Effect of Ingredients and physics structure of towel gourd leaves on feeding and orientation of Aulacophora lewisii [J]. Genomics and Applied Biology, 2009, 28(5): 934-940

[11] 李俊星,钟玉娟,罗剑宁,等.基于电子鼻与HS-SPME/GC- MS技术的香芋南瓜果实香气物质解析[J].现代食品科技,2018, 34(9):244-250

LI Jun-xing, ZHONG Yu-juan, LUO Jian-ning, et al. Analysis of aroma compounds in xiangyu pumpkin using electronic nose and head space-solid phase microextraction/gas chromatography-mass spectrometry [J]. Modern Food Science and Technology, 2018, 34(9): 244-250

[12] Vandendriessche T, Nicolai B M, Hertog M. Optimization of HS SPME fast GC-MS for high-throughput analysis of strawberry aroma [J]. Food Analytical Methods, 2013, 6(2): 512-520

[13] Qi D D, Miao A Q, Cao J X, et al. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: in comparison with natural aged and fresh white tea [J]. Food Chemistry, 2018, 265: 189-199

[14] 陈维,祁丹丹,王雯雯,等.黄化变异对英红九号红茶香气的影响[J].现代食品科技,2018,34(10):231-239

CHEN Wei, QI Dan-dan, WANG Wen-wen, et al. The effect of chlorina on the aroma of yinghong 9 black tea [J]. Modern Food Science and Technology, 2018, 34(10): 231-239

[15] 陈维,曾斌,苗爱清,等.基于化学计量学分析堆青时间对白茶香气的影响[J].现代食品科技, 2018,34(5):242-251

CHEN Wei, ZENG Bin, MIAO Ai-qing, et al. Effect of pile-up processing duration on the white tea aroma analyzed by chemometrics approaches [J]. Modern Food Science and Technology, 2018, 34(5): 242-251

[16] 魏长宾,刘胜辉,臧小平,等.果实香气成分及其形成研究进展[J].热带农业科学,2009,29(3):59-64

WEI Chang-bin, LIU Sheng-hui, ZANG Xiao-ping, et al. Advances on synthesis of fruit aromatic constituents [J]. Chinese Journal of Tropical Agriculture, 2009, 29(3): 59-64

[17] Poehlmann S, Schieberle P. Characterization of the aroma signature of Styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science [J]. Journal of Agricultural and Food Chemistry, 2013, 61: 2933-2942

[18] Acree T, Arn H. Flavornet and human odor space [DB/OL]. 2004. http://www.flavornet.org/flavornet.html

[19] Joshi R, Gulati A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea [J]. Food Chemistry, 2015, 167: 290-298

[20] Schuh C, Schieberle P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion [J]. Journal of Agricultural and Food Chemistry, 2006, 54(3): 916-924

[21] Fan W, Qian M C. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography [sol] olfactometry [J]. Flavour Fragrance Journal, 2006, 21(2): 333-342

[22] 陈迎春,张晶莹,宫磊,等.六个早熟鲜食葡萄品种果实香气成分分析[J].中外葡萄与葡萄酒,2021,(1):24-30,35

CHEN Ying-chun, ZHANG Jing-ying, GONG Lei, et al. Analysis on fruit aromatic compounds of six early ripening table grape cultivars [J]. Sino-Overseas Grapevine & Wine, 2021, (1): 24-30,35

[23] 董玉鹏,孙萍,李永才,等.反式-2-己烯醛对梨果黑斑病菌Alternaria alternata的抑菌作用及其机理[J].食品科学, 2020,41(7):191-197

DONG Yu-peng, SUN Ping, LI Yong-cai, et al. Inhibitory effect and mechanism of trans-2-hexenal against inoculated Alternaria alternata on pear fruit [J]. Food Science, 2020, 41(7): 191-197

[24] 段腾飞,李昭,岳田利,等.反式-2-己烯醛对猕猴桃贮藏过程扩展青霉生长的抑制作用[J].农业工程学报,2019,35(2): 293-301

DUAN Teng-fei, LI Zhao, YUE Tian-li, et al. Study on inhibitory effect of trans-2-hexenal on growth of P. expansum at kiwi fruit storage [J]. Transactions of the Chinese Society of Agricultural Engineering, 2019, 35(2): 293-301

[25] Farmer E E. Surface-to-air signals [J]. Nature, 2001, 411: 854-856