Xu Lirong, Wang Jianxia, Tian Ailing, Wang Shihao, Zhao Kuan, Zhang Rao, Wu Xiaoqing, Liu Yajun, Liu Xinyang, Chen Kaixuan, Li Xinyi, Karrar Emad, Gao Pan, Ying Xiaoguo, Xiao Gengsheng, Ma Lukai
Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Food Chem X. 2023 May 6;18:100707. doi: 10.1016/j.fochx.2023.100707. eCollection 2023 Jun 30.
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 hydrocarbons, 1 furans, 3 sulfur compounds. The PCA distinguished the olive vegetable stored at different conditions by volatiles. The gallery plot showed that olive vegetables stored at 4 °C for 21 d produced more limonene, which had a desirable fruity odor. The (E)-2-octenal, (E)-2-pentenal, (E,E)-2,4-heptadienal, 5-methylfurfural, and heptanal in fresh olive vegetables were lowest and increased with storage time. Furthermore, the change of volatiles was the least when the olive vegetable was stored at 0 °C. This study can provide theoretical bases for improving the flavor quality of olive vegetables and developing traditional food for standardized industrial production.
橄榄菜因其独特风味而成为受欢迎的食品。本研究创新性地采用顶空-气相色谱-离子迁移谱法评估不同条件下橄榄菜的挥发性成分。从橄榄菜中总共测定出57种挥发性化合物，包括30种醛类、8种酮类、5种醇类、2种酯类、8种烃类、1种呋喃类、3种含硫化合物。主成分分析通过挥发性成分区分了在不同条件下储存的橄榄菜。聚类图显示，在4℃储存21天的橄榄菜产生了更多具有宜人果香气味的柠檬烯。新鲜橄榄菜中的（E）-2-辛烯醛、（E）-2-戊烯醛、（E，E）-2，4-庚二烯醛、5-甲基糠醛和庚醛含量最低，并随储存时间增加。此外，橄榄菜在0℃储存时挥发性成分的变化最小。本研究可为改善橄榄菜风味品质及开发标准化工业生产的传统食品提供理论依据。
