Comparison of Volatile Components of Different Annona Varieties Based on Headspace Phase-Ion Mobility Chromatography

YANG Taohua; ZHANG Qingwen; GONG Xiao; LI Jihua; ZHOU Wei

doi:10.13386/j.issn1002-0306.2020090230

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 249-254. > DOI: 10.13386/j.issn1002-0306.2020090230

YANG Taohua, ZHANG Qingwen, GONG Xiao, et al. Comparison of Volatile Components of Different Annona Varieties Based on Headspace Phase-Ion Mobility Chromatography [J]. Science and Technology of Food Industry, 2021, 42(16): 249−254. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090230.

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Comparison of Volatile Components of Different Annona Varieties Based on Headspace Phase-Ion Mobility Chromatography

YANG Taohua^{1, 2,},
ZHANG Qingwen^{1, 2},
GONG Xiao^{1, 2, ,},
LI Jihua^{1, 2, ,},
ZHOU Wei^{1, 2}

1.
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
2.
Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang 524001, China

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Received Date: September 22, 2020
Available Online: June 08, 2021

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Abstract

Abstract

Gas-ion mobility chromatography(GC-IMS) was used to analyze the composition and content of volatile components in four types of Annona squamosa(linqin), Annona squamosa(damu), Red Custard Apple and Soursop, combined with principal component analysis(PCA) carried out statistical analysis on aroma components, and found that the higher content of Annona apple, Annona apple and Red custard apple were terpenes such as limonene, myrcene, camphene, γ-terpinene, etc. Substances in soursop were mainly esters such as ethyl propionate, ethyl caprylate, hexyl butyrate, methyl caprylate, and ethyl caproate. The four groups of samples had good dispersion in the PCA chart, and the cumulative variance contribution rate of the first two principal components was 91.986%. PCA could effectively distinguish the four sugar apple samples. By comparing the aroma components of different sweet apples, their characteristic aroma components were obtained, it provided data support for the aroma research of the whole variety of sweet apples.
- fingerprint spectrum,
- gas-ion migration chromatography,
- characteristic flavor,
- annona,
- different varieties

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References

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