Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level

► Plum germplasm has rich volatiles. ► Ester, aldehydes and terpenoids are the main volatile compounds in plums. ► Composition and content of volatiles in plum depend largely on genetic background. ► Prunus salicina has much more volatiles and higher contents than the other genotypes. ► ‘Shuili’, ‘J...

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Bibliographic Details
Published in:Food chemistry 2012, Vol.130 (2), p.432-440
Main Authors: Chai, Qianqian, Wu, Benhong, Liu, Weisheng, Wang, Lijun, Yang, Chunxiang, Wang, Yiju, Fang, Jinbao, Liu, Youchun, Li, Shaohua
Format: Article
Language:English
Subjects:
alcohols
aldehydes
Biological and medical sciences
cultivars
esters
Food industries
Fruit and vegetable industries
fruits
Fundamental and applied biological sciences. Psychology
gas chromatography
germplasm
HS-SPME–GC–MS
hybrids
mass spectrometry
PCA
Plum germplasm
plums
principal component analysis
Prunus cerasifera
Prunus salicina
Prunus spinosa
terpenoids
Volatiles
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Summary:► Plum germplasm has rich volatiles. ► Ester, aldehydes and terpenoids are the main volatile compounds in plums. ► Composition and content of volatiles in plum depend largely on genetic background. ► Prunus salicina has much more volatiles and higher contents than the other genotypes. ► ‘Shuili’, ‘Jixinli’ and ‘Wuyueli’ of P. salicina have extremely high volatiles. The volatiles of 75 plums belonging to five species and one interspecific hybrid were investigated by headspace-SPME–GC–MS; 88 volatiles were identified. Prunus salicina and its hybrids had much more compounds and higher contents of volatiles than Prunus domestica and other three Chinese wild species. Aldehydes were the dominant volatiles in P. domestica and Prunus spinosa while esters were the major volatiles in P. salicina, P. salicina hybrids and Prunus ussuriensis fruits. Regarding terpenoids and alcohols, they were relatively high in several P. salicina cultivars, P. salicina hybrids and P. spinosa, and in Prunus cerasifera, respectively. All the plum germplasms could be divided into three groups via principal component analysis: (1) nine cultivars of P. salicina with high ester content, (2) nine Chinese cultivars and one P. salicina hybrid with ester content and two terpenoids, and (3) the rest of the cultivars and three Chinese wild species without characteristic volatiles.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.05.127