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Article

Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis

1
Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, Via C.G. Bertero 22, 00156 Rome, Italy
2
Department of Agricultural and Environmental Sciences (DISAA), University of Milan, Via Celoria, 2, 20133 Milan, Italy
3
Department of Agricultural Science, University ‘Mediterranea’ of Reggio Calabria, Loc. Feo di Vito, 89122 Reggio Calabria, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Hans Rediers
Agronomy 2021, 11(5), 874; https://doi.org/10.3390/agronomy11050874
Received: 29 March 2021 / Revised: 23 April 2021 / Accepted: 27 April 2021 / Published: 29 April 2021
(This article belongs to the Special Issue Plant Root Diseases and Integrated Pest Management)
Background: Plant viral infections induce changes in the host plant, which can potentially impact composition, organoleptic properties, and storability characteristics of plant products. In particular, onion odor and flavor are determined mainly by volatile organic compounds, and changes upon infection with onion yellow dwarf virus may deeply influence these characters. Methods: A time-course study of volatile organic compounds in onion yellow dwarf virus-infected versus healthy ‘Rossa di Tropea’ onion bulbs was performed using headspace solid-phase microextraction gas chromatography–mass spectrometry; sensory analysis performed at marketability stage of onion production was used to correlate such changes to the taste characteristics perceived by consumers. Results: Volatile organic compounds regulated in infection conditions were identified, mainly belonging to mono- and poly-sulfides classes. The most abundant compounds in the analyzed samples were propyl disulfide, allyl-isopropyl disulfide, and propanethiol; significantly different concentrations were observed for 7 out of 11 VOCs in virus-infected compared to healthy bulbs. Statistical analysis based on a partial least squares discriminant analysis model and hierarchical cluster analysis allowed us to cluster samples based on phytosanitary status and storage time and to identify the most responsible compounds for such classification. Conclusions: Onion yellow dwarf virus infection induces changes in volatile organic compounds in onion during storage. The impact of such regulated compounds on ‘Rossa di Tropea’ onion odor and flavor and correlation with sensory analysis are discussed. View Full-Text
Keywords: onion; gas chromatography; virus; volatile organic compounds onion; gas chromatography; virus; volatile organic compounds
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MDPI and ACS Style

Taglienti, A.; Araniti, F.; Piscopo, A.; Tiberini, A. Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis. Agronomy 2021, 11, 874. https://doi.org/10.3390/agronomy11050874

AMA Style

Taglienti A, Araniti F, Piscopo A, Tiberini A. Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis. Agronomy. 2021; 11(5):874. https://doi.org/10.3390/agronomy11050874

Chicago/Turabian Style

Taglienti, Anna, Fabrizio Araniti, Amalia Piscopo, and Antonio Tiberini. 2021. "Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis" Agronomy 11, no. 5: 874. https://doi.org/10.3390/agronomy11050874

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