Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146560

Yixian Chen , Bingyi Wen , Hui Zhang , Xiaoting Chen , Qi Bei , Yu Wang , Xuwei Liu , Zhuoyan Hu

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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.

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采用电子舌法、电子鼻法和HS-SPME-GC-MS法对不同产地“肥子小”荔枝风味相关化合物进行比较评价

“肥子小”（FZX）是中国种植最广泛的荔枝品种。然而，对FZX质量属性的评价仍然有限。采用高效液相色谱（HPLC）、电子舌（E-tongue）、电子鼻（E-nose）等方法，结合HS-SPME-GC-MS对3个产区的FZX的风味相关化合物进行了表征。结果表明，三种FZXs氨基酸含量丰富，其中GABA含量最高。e舌和e鼻有效地区分了三款fzx。HS-SPME-GC-MS联合OPLS-DA鉴定出香叶醇、香茅醇、芳樟醇、玫瑰醚、苯乙醇和1-辛烯-3-醇等24种特征挥发物。相关分析显示，海南的FZX生长在较低的海拔，具有较温和的波动曲线和较少的挥发物。广东FZX的糖、酸和挥发物含量较高。云南的FZX位于高海拔地区，富含糖、酸和氨基酸，具有独特的风味。本研究为荔枝的产地鉴定和品质评价提供了有价值的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.