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Open AccessArticle

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

1
Institution of Quality Standard and Testing Technology for Agro-Product, Shandong Academy of Agricultural Science, Jinan 250100, China
2
Shandong Provincial Key Laboratory of Testing Technology for Food Quality and Security, Jinan 250100, China
3
Department of Bioengineering, Qilu University of Technology, Jinan 250353, China
4
College of Life Science, Shandong Normal University, Jinan 250014, China
5
School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Constantinos K. Zacharis and Paraskevas D. Tzanavaras
Molecules 2019, 24(9), 1795; https://doi.org/10.3390/molecules24091795
Received: 15 April 2019 / Revised: 30 April 2019 / Accepted: 6 May 2019 / Published: 9 May 2019
(This article belongs to the Special Issue Solid-Phase Microextraction)
Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS. View Full-Text
Keywords: pears; HS-SPME; volatile compounds; GC×GC-TOFMS pears; HS-SPME; volatile compounds; GC×GC-TOFMS
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MDPI and ACS Style

Wang, C.; Zhang, W.; Li, H.; Mao, J.; Guo, C.; Ding, R.; Wang, Y.; Fang, L.; Chen, Z.; Yang, G. Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS. Molecules 2019, 24, 1795.

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