State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, 310018, PR China.
Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
Food Chem. 2024 Jun 15;443:138578. doi: 10.1016/j.foodchem.2024.138578. Epub 2024 Jan 26.
Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. "Green" notes were the most intense, followed by "fatty" and "fruity". Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor.
首次优化搅拌棒吸附萃取（SBSE）对桑椹挥发性成分的七个参数。在 14 个桑椹品种中鉴定和定量了总共 347 种挥发性成分，主要包括酯类、醛类、萜类、烃类、酮类、醇类、杂环类、酸类和酚类。己醛和（E）-2-己烯醛是主要的挥发性成分。此外，还鉴定出了 79 种具有气味活度值（OAV）>1 的挥发性化合物，对桑椹独特的风味有重要贡献。“绿色”气味最强，其次是“油腻”和“水果”气味。利用气味环图，可以直观地区分 14 个桑椹品种的挥发性风味特征。本研究不仅建立了一种可行的方法来区分桑椹品种，而且为桑椹风味的质量评价和品种选育奠定了理论基础。
