Identifying Key Aroma Compounds of Xiaobai Apricots in Kuqa Region, Xinjiang using HS-SPME-GC-MS/MS Coupled with Relative Odor Activity Value
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Headspace solid-phase microextraction gas chromatography-coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) was optimized to detect volatile compounds in Xinjiang Xiaobai apricots from Kuqa, Xinjiang. Key aroma compounds were identified based on relative odor activity values (ROAV) to analyze the aroma fingerprint of Xiaobai apricots. The results suggested that the optimum extraction conditions involved using a 50/30 μm extraction fiber coated with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), an extraction temperature of 65 ℃, and an extraction time of 50 min. Among the 46 volatile substances detected, alcoholic compounds had the highest content (34.57%), followed by esters (33.77%), and aldehydes (24.77%). Based on the ROAV analysis, β-Ionone, γ-decalactone, dihydro-γ-ionone, linalool, β-myrcene, and α-ionone were identified as the key aroma substances (ROAV>1) responsible for the fruit, flower, and wood aromas of the apricots. In the aroma fingerprint, the fragrances of grass, fruit, coconut, citrus, and flowers of Xiaobai apricots were stronger than those of Diaogan apricots; however, the wood fragrance of Xiaobai apricots was weaker. This study identified the key aroma components in Xiaobai apricots from the Kuqa region of Xinjiang. These findings may guide the future development of Xiaobai apricot-flavored products.
