期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 21, 期 5, 页码 416-422出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2008.03.002
关键词
jackfruit volatile compounds; Artocarpus heterophyllus L.; cultivars; fruit quality; fruit aroma; solid-phase microextraction; gas chromatography; time-of-flight mass spectrometry; principal component analysis; food composition; food analysis
In the present study, the jackfruit volatile compounds were established using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). Qualitative and quantitative analyses were carried out using 5 g samples with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre at 30 degrees C for 10 min. Rapid spectral acquisition rate of 10 spectra/s by the GC-TOFMS permitted identification and quantification of compounds having chromatographic peak widths of only a fraction of second. For SPME-GC-TOFMS analysis, the total time was approximately 18 min. Thirty-seven compounds were identified from five jackfruit cultivars. The main jackfruit volatile compounds were: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars and this suggests the compounds contributed to the sweet and fruity note of jackfruit. Principal component analysis (PCA) applied to the data, differentiated the five jackfruit cultivars according to their unique flavour compounds and explained 88% of the total variance. (C) 2008 Elsevier Inc. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据