Quality Analysis of ‘Akizuki’ Pear Fruit (Pyrus pyrifolia) from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry

Abstract

In order to explore the quality characteristics of ‘Akizuki’ pear fruit (Pyrus pyrifolia) from different regions, the quality indexes of pear fruit from six geographical origins were determined, and gas chromatography-ion mobility spectrometry (GC-IMS) was used to determine their volatile aromatic compounds. The results showed that the titratable acid content of pear fruit from Ningling, Henan province was significantly higher than that of pear fruit from the other regions. There were significant differences in the contents of soluble solids, total flavonoids, and total phenols among some regions (P < 0.05). Totally 76 volatile aroma components were identified in the pericarp and pulp of pear fruit from the six different regions, including 23 esters, 20 aldehydes, 11 alcohols, 4 ketones, 1 olefin, 3 acids, and 14 other compounds. There were 24 more volatile aroma components in the pericarp than in the pulp. The unique volatile aroma components including isobutyl acetate, methyl butyrate, and isovaleraldehyde were detected in pear fruit from Weixian, Hebei province when compared with the other regions. Similarity analysis from fingerprints showed clear distinction among pear fruit from different regions. This study has provided information about the quality and aroma characteristics of ‘Akizuki’ pear fruit from different regions, and demonstrated that GC-IMS has potential application prospects for geographical origin differentiation and traceability of ‘Akizuki’ pear fruit.

Keywords

• ‘akizuki’ pear fruit; gas chromatography-ion mobility spectrometry; volatile components; production regions; fingerprints