{"title":"不同表型品种山梨果油品质分析。","authors":"Tianting Luo, Jiaqi Xu, Zhouqin Zhen, Xue Pan, Lang Feng, Likang Qin, Tingyuan Ren","doi":"10.1016/j.fochx.2024.102127","DOIUrl":null,"url":null,"abstract":"<p><p>To study the quality characteristics of <i>Idesia polycarpa</i> fruit oil (<i>IPFO</i>) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography-mass spectrometry (GC-MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25-1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72-976.70 μg/mL and 505.96-604.04 μg/mL, respectively). The oil quality of <i>I. polycarpa</i> varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102127"},"PeriodicalIF":6.5000,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741077/pdf/","citationCount":"0","resultStr":"{\"title\":\"Quality analysis of <i>Idesia polycarpa</i> fruit oil samples from cultivars with different phenotypes.\",\"authors\":\"Tianting Luo, Jiaqi Xu, Zhouqin Zhen, Xue Pan, Lang Feng, Likang Qin, Tingyuan Ren\",\"doi\":\"10.1016/j.fochx.2024.102127\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>To study the quality characteristics of <i>Idesia polycarpa</i> fruit oil (<i>IPFO</i>) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography-mass spectrometry (GC-MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25-1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72-976.70 μg/mL and 505.96-604.04 μg/mL, respectively). The oil quality of <i>I. polycarpa</i> varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"25 \",\"pages\":\"102127\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-12-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741077/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102127\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102127","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes.
To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography-mass spectrometry (GC-MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25-1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72-976.70 μg/mL and 505.96-604.04 μg/mL, respectively). The oil quality of I. polycarpa varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.
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.
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