Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

• Published in: Horticulturae 2023-09, Vol.9 (10), p.1069
• Main Authors: Zhang, Qin, Zhu, Shouliang, Lin, Xin, Peng, Junsen, Luo, Dengcan, Wan, Xuan, Zhang, Yun, Dong, Xiaoqing, Ma, Yuhua
• Format: Article
• Language: English
• Subjects: Alcohol; Alcohols; Aldehydes; Amines; Aromatic hydrocarbons; Chemical properties; Chromatography; Cluster analysis; Cultivars; different cultivars; Discriminant analysis; Esters; Fruits; Gas chromatography; Headspace; Heterocyclic compounds; HS-SPME-GC-MS; Hydrocarbons; Ketones; Mass spectrometry; Mass spectroscopy; Phenols; Plum; plum fruit; Principal components analysis; Scientific imaging; Solid phase methods; Solid phases; Sulfur; Sulfur compounds; Terpenes; Variance analysis; Volatile compounds; Volatile organic compounds
• ISSN: 2311-7524; 2311-7524
• DOI: 10.3390/horticulturae9101069

To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum fruits were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total of 938 volatile compounds were identified in three plum fruits, including 200 terpenoids, 171 esters, 116 heterocyclic compounds, 89 hydrocarbons, 82 ketones and alcohols, 63 aldehydes, 54 aromatic hydrocarbons, 21 amines, 18 acids, 17 phenols, 10 nitrogenous compounds, 7 sulfur compounds, and other compounds, 470 of which were common to all the cultivars. Moreover, 704, 691, and 704 volatile substances were detected, respectively, in the ‘Fengtang’ plum, ‘Kongxin’ plum, and ‘Cuihong’ plum, with terpenoids, esters, and heterocycles as the main compounds, accounting for 62.12~72.03% of the volatile compounds. The results of principal component analysis (PCA) and cluster analysis (CA) illustrated that the ‘Fengtang’ plum and ‘Cuihong’ plum were similar in terms of volatile compounds; the ‘Kongxin’ plum compounds were different from those in the other cultivars. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile compounds that differed among the plum fruits of the different varieties; thus, the three plum fruits could be better distinguished. These results can provide a theoretical basis for the studies of plum fruit flavor, quality, and geographical origin identification.