{"title":"采用HS-SPME-GC-MS对4种野生芳香草莓挥发物进行了表征和比较分析。","authors":"Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan","doi":"10.1016/j.fochx.2024.102092","DOIUrl":null,"url":null,"abstract":"<p><p>Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especially important in breeding programs. Using HS-SPME-GC-MS, 126 VOCs were identified in the ripe fruit of 22 cultivars from four wild strawberry species. Significant interspecies differences were found, with <i>Fragaria mandshurica</i> and <i>F. nilgerrensis</i> showing several times higher VOC levels than <i>F. vesca</i> and <i>F. viridis</i>, primarily due to high lactone content (up to 79.71 % of total VOCs). Phylogenetic analysis revealed conserved VOC profiles within species and genotype-aroma correlations. PCA and PLS-DA identified 60 biomarkers explaining 37.07 % of the variance, with 10 biomarkers validated for species identification, achieving 100 % accuracy. Key biomarkers for <i>F. mandshurica</i> included furaneol and perillyl acetate, while butanoic acid butyl ester was characteristic of <i>F. vesca</i>. This study emphasizes the role of VOCs as biomarkers for species differentiation and their potential in strawberry breeding.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102092"},"PeriodicalIF":6.5000,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733050/pdf/","citationCount":"0","resultStr":"{\"title\":\"Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS.\",\"authors\":\"Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan\",\"doi\":\"10.1016/j.fochx.2024.102092\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especially important in breeding programs. Using HS-SPME-GC-MS, 126 VOCs were identified in the ripe fruit of 22 cultivars from four wild strawberry species. Significant interspecies differences were found, with <i>Fragaria mandshurica</i> and <i>F. nilgerrensis</i> showing several times higher VOC levels than <i>F. vesca</i> and <i>F. viridis</i>, primarily due to high lactone content (up to 79.71 % of total VOCs). Phylogenetic analysis revealed conserved VOC profiles within species and genotype-aroma correlations. PCA and PLS-DA identified 60 biomarkers explaining 37.07 % of the variance, with 10 biomarkers validated for species identification, achieving 100 % accuracy. Key biomarkers for <i>F. mandshurica</i> included furaneol and perillyl acetate, while butanoic acid butyl ester was characteristic of <i>F. vesca</i>. This study emphasizes the role of VOCs as biomarkers for species differentiation and their potential in strawberry breeding.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"25 \",\"pages\":\"102092\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-12-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733050/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102092\",\"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.2024.102092","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}
Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS.
Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especially important in breeding programs. Using HS-SPME-GC-MS, 126 VOCs were identified in the ripe fruit of 22 cultivars from four wild strawberry species. Significant interspecies differences were found, with Fragaria mandshurica and F. nilgerrensis showing several times higher VOC levels than F. vesca and F. viridis, primarily due to high lactone content (up to 79.71 % of total VOCs). Phylogenetic analysis revealed conserved VOC profiles within species and genotype-aroma correlations. PCA and PLS-DA identified 60 biomarkers explaining 37.07 % of the variance, with 10 biomarkers validated for species identification, achieving 100 % accuracy. Key biomarkers for F. mandshurica included furaneol and perillyl acetate, while butanoic acid butyl ester was characteristic of F. vesca. This study emphasizes the role of VOCs as biomarkers for species differentiation and their potential in strawberry breeding.
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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