College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; Spice Crops Research Institute, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, PR China.
College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China.
Food Chem. 2024 Nov 1;457:140128. doi: 10.1016/j.foodchem.2024.140128. Epub 2024 Jul 2.
Headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (E-nose) technologies were implemented to characterize the volatile profile of aerial part from 40 coriander varieties. A total of 207 volatile compounds were identified and quantified, including aldehydes, alcohols, terpenes, hydrocarbons, esters, ketones, acids, furans, phenols and others. E-nose results showed that W5S and W2W were representative sensors responding to coriander odor. Among all varieties, the number (21-30 species) and content (449.94-1050.55 μg/g) of aldehydes were the highest, and the most abundant analytes were (Z)-9-hexadecenal or (E)-2-tetratecenal, which accounted for approximately one-third of the total content. In addition, 37 components were determined the characteristic constituents with odor activity values (OAVs) ≥ 1, mainly presenting citrusy, fatty, soapy and floral smells. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) could effectively distinguish different varieties. This study provided a crucial theoretical basis for flavor evaluation and quality improvement of coriander germplasm resources.
采用顶空固相微萃取/气相色谱-质谱联用（HS-SPME/GC-MS）和电子鼻（E-nose）技术对 40 种芫荽属植物地上部分的挥发性成分进行了特征分析。共鉴定和定量了 207 种挥发性化合物，包括醛类、醇类、萜类、烃类、酯类、酮类、酸类、呋喃类、酚类等。E-nose 结果表明，W5S 和 W2W 是对芫荽气味有代表性响应的传感器。在所有品种中，醛类的数量（21-30 种）和含量（449.94-1050.55μg/g）最高，最丰富的分析物是（Z）-9-十六碳烯醛或（E）-2-十四碳烯醛，约占总含量的三分之一。此外，还确定了 37 种具有气味活性值（OAV）≥1 的特征成分，主要呈现出柑橘、脂肪、肥皂和花香。层次聚类分析（HCA）和主成分分析（PCA）可以有效地区分不同的品种。本研究为芫荽属种质资源的风味评价和质量改善提供了重要的理论基础。
