Volatile Compound Changes in Spoiled Dehusked Coconut Meat Stored at Different Temper atures and Humidities Based on HS-SPME-GC-MS and E-nose
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Abstract:
Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) technology were used to analyze the volatile compounds in the coconut meat of normal fresh dehusked coconut fruit (FCM) and spoiled dehusked coconut fruit (DCM-25, DCM-35, and DCM-45) stored under three different temperature and humidity conditions (25 ℃ /70%, 35 ℃ /80%, and 45 ℃ /90%, respectively). Principal component analysis and orthogonal partial least squares-discriminant analysis were performed to analyze the differential and characteristic volatile compounds. HS-SPMEGC-MS results showed that, compared with those in FCM, both the types and contents of volatile compounds in DCM increased (the number of types increases from 30 to 45, 40, and 39, respectively, and the total content increased from 50.51 to 53.32, 50.21, and 90.16 μg/g, respectively). The contents of esters decreased in DCM (from 15.30 to 7.71, 7.94, and 13.92 μg/g, respectively). The four types of coconut meat were distinguished via principal component analysis and orthogonal partial least squares-discriminant analysis, and five, nine, six, and nine characteristic volatile compounds were identified, respectively. The E-nose results suggested that the response values of the W2W sensor (sensitive to aromatic compounds and organic sulfides) of DCM (13.19, 5.16, and 5.39) were significantly higher than those of FCM (4.80). The analysis results of aromatic compounds and organic sulfides via E-nose may be useful in identifying coconut meat of spoiled dehusked coconut fruit. This study provides a theoretical basis for exploring rapid screening methods for spoiled dehusked coconut fruit and can guide improvements in the quality of related products.
