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