Yixian Chen , Bingyi Wen , Hui Zhang , Xiaoting Chen , Qi Bei , Yu Wang , Xuwei Liu , Zhuoyan Hu
{"title":"Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS","authors":"Yixian Chen , Bingyi Wen , Hui Zhang , Xiaoting Chen , Qi Bei , Yu Wang , Xuwei Liu , Zhuoyan Hu","doi":"10.1016/j.foodchem.2025.146560","DOIUrl":null,"url":null,"abstract":"<div><div>‘Feizixiao’ (FZX) is the most widely cultivated litchi variety in China. However, the evaluation of quality attributes of FZX remains limited. The flavor-related compounds of FZX from three producing regions were characterized using HPLC, E-tongue, E-nose, and combined with HS-SPME-GC–MS. The results indicated that amino acids were abundant, with the highest level of GABA found in all three FZXs. E-tongue and E-nose effectively distinguished the three FZXs. HS-SPME-GC–MS combined with OPLS-DA identified 24 characteristic volatiles of FZX, including geraniol, citronellol, linalool, rose ether, phenylethyl alcohol, and 1-octen-3-ol. Correlation analysis revealed that Hainan's FZX, which grows at lower altitudes, has a milder volatile profile and fewer volatiles. Guangdong's FZX showed higher contents of sugars, acids, and volatiles. Yunnan's FZX, located at high altitudes, was abundant in sugars, acids, and amino acids, exhibiting a unique flavor profile. This study offers valuable insights into identifying the origin of litchi and evaluating its quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146560"},"PeriodicalIF":9.8000,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625038129","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
‘Feizixiao’ (FZX) is the most widely cultivated litchi variety in China. However, the evaluation of quality attributes of FZX remains limited. The flavor-related compounds of FZX from three producing regions were characterized using HPLC, E-tongue, E-nose, and combined with HS-SPME-GC–MS. The results indicated that amino acids were abundant, with the highest level of GABA found in all three FZXs. E-tongue and E-nose effectively distinguished the three FZXs. HS-SPME-GC–MS combined with OPLS-DA identified 24 characteristic volatiles of FZX, including geraniol, citronellol, linalool, rose ether, phenylethyl alcohol, and 1-octen-3-ol. Correlation analysis revealed that Hainan's FZX, which grows at lower altitudes, has a milder volatile profile and fewer volatiles. Guangdong's FZX showed higher contents of sugars, acids, and volatiles. Yunnan's FZX, located at high altitudes, was abundant in sugars, acids, and amino acids, exhibiting a unique flavor profile. This study offers valuable insights into identifying the origin of litchi and evaluating its quality.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.