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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction
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Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

机译：成熟度和样品制备对顶空固相微萃取表征桃香气特征的影响

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摘要

Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically characterized. The aim of our study was to determine the impact of the stage of ripening, sample storage conditions, and type of fiber coating and extraction glassware on peach aroma compounds. The peach aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and with the application of a specific fiber (DVB/CAR/PDMSfiber) that retained the main group of volatiles present in peaches. Artisaf!-made glassware that enabled bigger sample loads was used. It was found that its application provided a 3-fold higher extraction of aromatic compounds on average. Significant differences were also found when the same peach pulp was analyzed fresh or frozen (in liquid nitrogen or in the freezer at -16 °C). In fresh peaches, a higher amount of some alcohols and important esters was determined. Liquid nitrogen had a positive impact on hexanal and (E)-2-hexenal, whereas the storage of samples in,the freezer had a major impact on most other aldehydes, as well as limonene. The study revealed the importance of sample preparatioitftnd storage on the overall aromatic profile of peaches.
机译：桃子在世界范围内消费，并且有巨大的市场需求。与杏子相比，定义典型桃子香气的挥发物在分析上仍较差。我们的研究目的是确定成熟阶段，样品存储条件以及纤维涂层和提取玻璃器皿的类型对桃香气化合物的影响。通过顶空固相微萃取（HS-SPME）并应用保留了桃子中主要挥发性成分的特定纤维（DVB / CAR / PDMSfiber）提取了桃子的香气成分。使用了Artisaf！制造的玻璃器皿，该玻璃器皿能够实现更大的样品装载量。发现其应用提供了平均三倍高的芳香族化合物提取率。当对同一桃浆进行新鲜或冷冻分析（在液氮中或在-16°C的冰箱中）时，也发现了显着差异。在新鲜的桃子中，确定了更高含量的某些​​醇和重要的酯。液氮对己醛和（E）-2-己烯醛有积极影响，而冷冻室中样品的存储对大多数其他醛以及柠檬烯有重大影响。这项研究揭示了样品制备对桃子整体香气特征的重要性。

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