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Chemometrics characterization of volatile changes in processed bayberry juice versus intact fruit during storage by headspace solid‐phase micro‐extraction combined with GC–MS
Author(s) -
Fang Haitian,
Chen Jianle,
Tian Yuqi,
Liu Yuxuan,
Li Hehe,
Cheng Huan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14444
Subject(s) - chemistry , hexanal , hexanoic acid , flavor , aroma , food science , acetic acid , ethyl hexanoate , octanal , solid phase microextraction , postharvest , ethanol , ethyl acetate , fruit juice , chromatography , gas chromatography–mass spectrometry , biochemistry , mass spectrometry , botany , biology
Chinese bayberry deteriorates rapidly after harvest. To gain a better understanding of flavor deterioration, we investigated the volatile changes in processed bayberry juice and intact fruits using HS–SPME/GC–MS during storage. The concentration of hexanal, which has a “grass” aroma, and other associated aldehydes significantly decreased ( p < .05) during storage, and it is likely that these losses are responsible for the decrease in freshness. Ethanol (“alcoholic” note), ethyl acetate (“fruity” note), and acetic acid (“sour” note) were found to contribute to off‐flavor accumulation, and large increases were detected in both the bayberry juice and fruit. Meanwhile, increased concentrations of 3‐methyl‐1‐butanol, 1‐nonanol, ethyl hexanoate, and hexanoic acid were found in the bayberry juice. In contrast, storage of the intact fruit resulted in increased concentrations of terpinen‐4‐ol, methyl acetate, and γ‐terpinene. Practical applications GC–MS fingerprinting is useful for practical application to catch the volatile changes and freshness during postharvest storage of bayberry fruit and juice.