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. 2020 Mar 17;9(3):347.
doi: 10.3390/foods9030347.

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Hao Zhang  1 , Haiming Chen  1   2 , Wenzhu Wang  1 , Wenxiao Jiao  1 , Wenxue Chen  1 , Qiuping Zhong  1 , Yong-Huan Yun  1   2 , Weijun Chen  1   2
Affiliations

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Hao Zhang et al. Foods. .

Abstract

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r2) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

Keywords: HS-SPME/GC-MS; PCA; coconut jam; marker substances; volatile profiles.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Flavor profiles for the coconut jams (0, 4, 8, 12, 16, 20 min, and after sterilization). The treatments were evaluated in triplicate by 10 panelists (n = 30). Asterisks and “ns” indicate significant (* p ≤ 0.05) differences and no significant differences of means, respectively.
Figure 2
Figure 2
Relative contents of ester, lactone, alcohol and ketone aroma compounds for the coconut jam obtained by GC-MS. Values identified with different letters represent significant differences for each class of compound.
Figure 3
Figure 3
Relative contents of aldehydes, acids, alkenes, furfurans and pyrazines for the coconut jam obtained by GC-MS. Values identified with different letters represent significant differences for each class of compound.
Figure 4
Figure 4
Heat map of the contents of the main volatile compounds during the concentration times and after sterilization. The content value increases with the color varying from blue to red. (TA1…4, TB1…4 to TG1…4) represent samples in quadruplicate at different time points.
Figure 5
Figure 5
The variation of furfural content during different concentration times.
Figure 6
Figure 6
Analysis score (a) and correlation loading (b) plot of principal components 1 and 2 for the volatile compounds in coconut jam. Coconut jam sample distribution at different concentration times (a). Distribution of 33 volatile compounds in coconut samples (b).
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