Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS

Wei YUE; Dan WANG; Pan WANG; Shuang ZHAO; Yuwei ZHAO; Wenting ZHAO; Xiaoyan ZHAO

doi:10.13386/j.issn1002-0306.2023110229

Shipin gongye ke-ji (Nov 2024)

Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS

Wei YUE,
Dan WANG,
Pan WANG,
Shuang ZHAO,
Yuwei ZHAO,
Wenting ZHAO,
Xiaoyan ZHAO

Affiliations

Wei YUE: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Dan WANG: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Pan WANG: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Shuang ZHAO: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Yuwei ZHAO: Longda Food Group Company Limited, Laiyang 265231, China
Wenting ZHAO: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Xiaoyan ZHAO: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023110229
Journal volume & issue: Vol. 45, no. 21
pp. 254 – 263

Abstract

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In order to investigate changes in flavor substances of lightly-pickled cucumbers during storage, volatile compounds were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that flavor characteristics of lightly-pickled cucumbers changed obviously during storage. A total of 56 volatile organic compounds (VOCs) were detected by GC-IMS, including 10 alcohols, 30 aldehydes, 8 ketones, 5 esters, 1 furan, 1 acid, and 1 alkane. With the extension of storage period, the relative contents of aldehydes, alcohols and ketones decreased significantly, while the contents of esters increased significantly (P1), including cis-6-nonenal, nonenal, 1-penten-3-one, isobutyraldehyde, trans-2,cis-6-nonadienal, and trans-2-octenal. Among them, trans-2-octenal increased with the relative extension of storage time, which might be the main off-flavor compound for flavor deterioration. This study can provide a theoretical basis for flavor quality evaluation of lightly-pickled cucumbers during storage.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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