Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.
Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.
Food Res Int. 2024 Nov;195:114964. doi: 10.1016/j.foodres.2024.114964. Epub 2024 Aug 26.
To explore the volatile characteristics of Z. bungeanum fruits during different developmental stages, the dynamical changes of volatile organic compounds (VOCs) were detected by E-nose, GC-MS and GC-IMS, respectively. The results showed that terpenes, alcohols, esters and aldehydes played the important roles in the aroma formation of Z. bungeanum. Meanwhile, these VOCs also exhibited the high abundance levels among five growth stages of Z. bungeanum. According to the analysis of odor activity value (OAV) and relative odor activity value (ROAV), 37 VOCs can be recognized as the important aroma compounds. Thereinto, β-myrcene and linalool were the most key aroma compounds. Multi-factor analysis exhibited that the combination of GC-MS and GC-IMS was a better strategy to clarify the volatile characteristics comprehensively. Using the above combined VOC datasets, six positively correlated modules and 32 hub VOCs were finally identified by weighted correlation network analysis among five growth stages of Z. bungeanum.
为了探究花椒果实不同发育阶段的挥发性特征，分别采用电子鼻、GC-MS 和 GC-IMS 检测挥发性有机化合物（VOCs）的动态变化。结果表明，萜烯类、醇类、酯类和醛类化合物对花椒果实的香气形成起着重要作用。同时，这些 VOCs 在花椒的五个生长阶段也表现出较高的丰度水平。根据气味活度值（OAV）和相对气味活度值（ROAV）分析，可识别出 37 种 VOC 作为重要的香气化合物。其中，β-月桂烯和芳樟醇是最重要的香气化合物。多因素分析表明，GC-MS 和 GC-IMS 的结合是更全面地阐明挥发性特征的更好策略。使用上述组合 VOC 数据集，通过花椒五个生长阶段的加权相关网络分析，最终确定了六个正相关模块和 32 个关键 VOCs。
