UPLC-MS/MS and HS-SPME-GC–MS reveal the flavor profiles of two geographical indications woody vegetables: Staphylea bumalda and Staphylea holocarpa

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-02 DOI:10.1016/j.fochx.2024.101811

Tao Zheng , Zhuang Deng , Min Tian , Qi Tang , Zhubing Hu , Guodong Wang , Haitao Zeng

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Abstract

Staphylea bumalda (SHC) and Staphylea holocarpa (PGG) were recognized as geographical indication agricultural products due to unique flavor. 1218 differential non-volatile compounds and 536 differential volatile compounds were detected and identified through UPLC-MS/MS and HS-SPME-GC–MS methods. In SHC samples, catechins, epicatechins, proanthocyanidins, quinic acid derivatives, and kaempferol glycoside derivatives were the main flavor compounds, with bitter and harsh taste. L-tartaric acid, citraconic acid and citric acid were contributed to increase acidity. 4-Hexen-1-ol acetate, butanoic acid butyl ester, 3-Hexen-1-ol acetate, (E)-, and 3-Hexen-1-ol acetate, (Z)- were identified as characteristic odor compounds with strong floral, fruity and sweet odor. In PGG samples, epicatechin gallate, quercetin glycoside derivatives, L-histidine, and L-tyrosine were the leading contributors to bitter and harsh taste. The spicy, herbal, and bad smell odor were mainly brought by 2-octanol, and 3-Octen-1-ol, (Z)-. Our results offered comprehensive insights into the flavor and quality characteristics differences between PGG and SHC.

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UPLC-MS/MS 和 HS-SPME-GC-MS 揭示了两种地理标志木本蔬菜的风味特征：Staphylea bumalda 和 Staphylea holocarpa

Staphylea bumalda（SHC）和 Staphylea holocarpa（PGG）因其独特的风味被认定为地理标志农产品。通过 UPLC-MS/MS 和 HS-SPME-GC-MS 方法检测和鉴定了 1218 种不同的非挥发性化合物和 536 种不同的挥发性化合物。在 SHC 样品中，儿茶素、表儿茶素、原花青素、喹酸衍生物和山奈酚苷衍生物是主要的风味化合物，味道苦涩。左旋酒石酸、柠檬酸和柠檬酸增加了酸度。4-己烯-1-醇乙酸酯、丁酸丁酯、3-己烯-1-醇乙酸酯（E）-和 3-己烯-1-醇乙酸酯（Z）-被鉴定为特征性气味化合物，具有强烈的花香、果香和甜味。在 PGG 样品中，表儿茶素没食子酸酯、槲皮素苷衍生物、L-组氨酸和 L-酪氨酸是造成苦涩味的主要成分。辛辣、草本和异味主要由 2-辛醇和 3-辛烯-1-醇（Z）-带来。我们的研究结果全面揭示了 PGG 和 SHC 的风味和品质特征差异。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.