Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

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成果类型：

期刊论文

作者：

Xu, Lirong;Wang, Jianxia;Tian, Ailing;Wang, Shihao;Zhao, Kuan;...

通讯作者：

Xiao, Gengsheng;Ma, LK;Ying, XG

作者机构：

[Liu, Yajun; Tian, Ailing; Zhao, Kuan; Liu, Xinyang; Xu, Lirong; Chen, Kaixuan; Zhang, Rao; Wu, Xiaoqing; Wang, Shihao] Qingdao Univ, Inst Nutr & Hlth, Qingdao 266071, Peoples R China.

[Xiao, Gengsheng; Xiao, GS; Wang, Jianxia; Ma, Lukai] Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc Intelligent Mfg Lingnan Special, Minist & Rural Affairs, Guangzhou 510225, Peoples R China.

[Karrar, Emad; Li, Xinyi] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.

[Gao, Pan] Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

[Ying, Xiaoguo; Ying, XG] Zhejiang Ocean Univ, Coll Food & Pharm, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Zhoushan, Peoples R China.

通讯机构：

[Xiao, GS; Ying, XG ; Ma, LK ] Z

Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc Intelligent Mfg Lingnan Special, Minist & Rural Affairs, Guangzhou 510225, Peoples R China.

Zhejiang Ocean Univ, Coll Food & Pharm, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Zhoushan, Peoples R China.

语种：

英文

关键词：

Olive vegetable;Volatile compounds;Storage conditions;HS-GC-IMS

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2023

卷：

页码：

100707

DOI：

10.1016/j.fochx.2023.100707

基金类别：

This work was financed by the Science and Technology Project of Guangdong Province (Project No. 210729106900440), The National Natural Science Foundation of China (Project No. 32202083), The National Natural Science Foundation of China (Project No. 32001622), Qingdao Postdoctoral Innovation Project (Project No. QDBSH20220202216).

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 hydrocarbons, 1 furans, 3 sulfur compounds. The PCA distinguished the olive vegetable stored at different conditions by volatiles. The gallery plot showed that olive vegetables stored at 4 °C for 21 d p...

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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

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