Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). This method was used to systematically analyze the a...

Full description

Saved in:

Bibliographic Details
Main Authors:	Hailong Sun, Xiaofeng Lu, Yang Wang, Jing Li, Shuo Liu
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Foods
Subjects:	plum aroma components maturity period HS-SPME-GC-MS aroma character
Online Access:	https://www.mdpi.com/2304-8158/13/21/3515
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Chemical profiling and clustering of various dried cannabis flowers revealed by volatilomics and chemometric processing
by: Pannipa Janta, et al.
Published: (2024-12-01)

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
by: Diandian Wang, et al.
Published: (2025-01-01)

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests
by: Cong Lu, et al.
Published: (2023-01-01)

Solid phase microextraction coupled with portable gas chromatography-mass spectrometry for on-site analysis
by: Jinglin Chen, et al.
Published: (2024-12-01)

Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of Cyclocarya paliurus Tea
by: Minge Bai, et al.
Published: (2024-08-01)

Analysis of rice characteristic volatiles and their influence on rice aroma
by: Shuimei Li, et al.
Published: (2024-01-01)

Rapid qualitative and quantitative analysis of strong aroma base liquor based on SPME-MS combined with chemometrics
by: Zongbao Sun, et al.
Published: (2021-05-01)

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process
by: Jiao Wang, et al.
Published: (2024-12-01)

Comparative analysis of key aroma compounds in air-frying roasted pork from five species
by: Lin Li, et al.
Published: (2024-12-01)

Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan
by: Chih-Hsin Yeh, et al.
Published: (2024-12-01)

Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics
by: Yuanke Zhang, et al.
Published: (2024-11-01)

Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach
by: Xiaofang Sheng, et al.
Published: (2024-12-01)

Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception
by: ZuoBing Xiao, et al.
Published: (2024-12-01)

Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
by: Jingyu Yao, et al.
Published: (2025-06-01)

Growing Plums in Florida
by: Ali Sarkhosh, et al.
Published: (2018-09-01)

Growing Plums in Florida
by: Mercy Olmstead, et al.
Published: (2016-04-01)

Growing Plums in Florida
by: Ali Sarkhosh, et al.
Published: (2018-09-01)

Growing Plums in Florida
by: Mercy Olmstead, et al.
Published: (2016-04-01)

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics
by: Junaid Raza, et al.
Published: (2025-01-01)

Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties
by: YOU Xiaomei, et al.
Published: (2025-01-01)

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
by: Bin Liang, et al.
Published: (2024-12-01)

Comparison of salep orchid species based on the composition of the volatile compounds of their tubers
by: Yusuf Şavşatlı
Published: (2024-12-01)

Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (<i>Camellia sinensis</i>) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
by: Xiaohui Liu, et al.
Published: (2024-10-01)

HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
by: Qingyun Shan, et al.
Published: (2024-12-01)

Tea aroma formation
by: Chi-Tang Ho, et al.
Published: (2015-03-01)

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
by: Yaxi Zhou, et al.
Published: (2025-01-01)

Identification of Cherry Tomato Volatiles Using Different Electron Ionization Energy Levels
by: Dalma Radványi, et al.
Published: (2024-11-01)

Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea
by: Jian Ouyang, et al.
Published: (2025-02-01)

Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS
by: Liting Zhang, et al.
Published: (2024-11-01)

Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content
by: Luqi Qin, et al.
Published: (2024-12-01)

Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation
by: Wensheng Yao, et al.
Published: (2024-12-01)

Determination of Geographical Origin of Southern Shaanxi Congou Black Teas Using Sensory Analysis Combined with Gas Chromatography–Ion Mobility Spectrometry
by: Fei Yan, et al.
Published: (2024-12-01)

Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
by: Guohe Chen, et al.
Published: (2024-12-01)

Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat
by: Ju Zhang, et al.
Published: (2025-01-01)

Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process
by: Marcelo Wagner, et al.
Published: (2024-12-01)

Comparative volatiles profiling of two marjoram products via GC-MS analysis in relation to the antioxidant and antibacterial effects
by: Mostafa B. Abouelela, et al.
Published: (2024-11-01)

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
by: Ying Li, et al.
Published: (2023-01-01)

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS
by: Lina Sun, et al.
Published: (2024-01-01)

Phytochemical Characterization Utilizing HS-SPME/GC-MS: Exploration of the Antioxidant and Enzyme Inhibition Properties of Essential Oil from Saudi <i>Artemisia absinthium</i> L.
by: Hanan Y. Aati, et al.
Published: (2024-10-01)

Distribution Pattern of Volatile Components in Different Organs of Chinese Chives (<i>Allium tuberosum</i>)
by: Mengran Chen, et al.
Published: (2024-11-01)