化学计量学
芳香
己醛
开枪
栽培
风味
山茶
园艺
化学
植物
食品科学
生物
色谱法
作者
Cheng Wang,Chendan Fu,Yanfang Li,Yilan Zhang,Beibei Zhang,Jingfang Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-05-01
卷期号:407: 135116-135116
被引量:3
标识
DOI:10.1016/j.foodchem.2022.135116
摘要
As a popular vegetable, the unique and pleasant aroma is the key quality characteristic of Toona sinensis. To explore the sources and differences of aroma, the volatilomic profiling in the leaves and shoots of seven T. sinensis cultivars were investigated by chemometric analysis. The results indicated that aroma differences of each cultivar can be distinguished by W5S, W1S, W1W and W2S sensors during E-nose analysis. More than two thirds of all volatile organic compounds (VOCs) were derived from the leaves of most cultivars, except for Ximu toon. Notably, 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 3,4-dimethyl thiophene, methyl thiirane, isocaryophyllene and hexanal were the major VOCs in both the leaves and shoots of T. sinensis. By constructing a weighted correlation network model, 5 modules and 11 hub VOCs were identified in the leaf samples of all cultivars. The data indicate that differential intracellular metabolic responses are responsible for the aroma formation of seven T. sinensis cultivars.
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