Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS,UHPLC, HPAEC-PAD,E-Tongue and E-Nose |
| |
| Authors: | Zuobing Xiao Minxing Niu Yunwei Niu |
| |
| Institution: | 1.Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China; (Z.X.); (M.N.);2.School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China |
| |
| Abstract: | In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA). |
| |
| Keywords: | durian SPME HPAEC-PAD UHPLC e-nose e-tongue PCA |
|
|
