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. 2023 Nov 23;12(23):4224.
doi: 10.3390/foods12234224.

Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry

Yuqing Xu  1   2 , Guanwei Gao  1   2 , Luming Tian  1   2 , Yufen Cao  1   2 , Xingguang Dong  1   2 , Hongliang Huo  1   2 , Dan Qi  1   2 , Ying Zhang  1   2 , Jiayu Xu  1   2 , Chao Liu  1   2
Affiliations

Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry

Yuqing Xu et al. Foods. .

Abstract

Aroma is an important sensory factor in evaluating the quality of pear fruits. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to analyze the volatile organic compounds (VOCs) of three crispy pears and five soft pears during shelf life, and the changes in soluble solids content (SSC) were analyzed. The results showed that the SSC of the soft pears such as Nanguoli, Jingbaili and Louis was always higher than that of the crispy pears throughout shelf life. A total of 160 VOCs were detected in the eight pear varieties. Orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA) combined with predictor variable importance projection (VIP) showed that the eight pear varieties could be obviously classified into six groups according to the differences in their VOCs, and 31 differential VOCs were screened out, which could be used to differentiate between pears with different flesh textures. The results of clustering heat map analysis showed that, with the extension of shelf life, the content of each different VOC did not change much in crispy pears, whereas the difference in soft pears was larger. This study confirmed the potential of determining the optimal shelf life of different pear varieties about aroma evaluation and studying the mechanism of differences in VOCs in the future.

Keywords: GC-MS; HS-SPME; flesh texture; pear; shelf life; volatile organic compounds.

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Conflict of interest statement

This manuscript has not been published or presented elsewhere in part or in entirety and is not under consideration by another journal. The authors confirm that they have no conflict of interest with respect to the work described in this manuscript.

Figures

Figure 1
Figure 1
Comparison of the types (A) and contents (B) of total volatile compounds in eight pear varieties.
Figure 2
Figure 2
Correlation analysis between SSC and total content of each volatile substance. * indicates significance at p < 0.05, ** significance at p < 0.01. Color depth indicates Pearson correlation coefficient values.
Figure 3
Figure 3
Composition and content of VOCs of the eight pear varieties at different shelf life.
Figure 4
Figure 4
The results of OPLS-DA (A), HCA (B), model cross-validation results (C) and VIP values (D) of VOCs of different pear varieties at different shelf life. The bars with red color indicate the differential volatile compounds screened out under the condition with VIP > 1.
Figure 4
Figure 4
The results of OPLS-DA (A), HCA (B), model cross-validation results (C) and VIP values (D) of VOCs of different pear varieties at different shelf life. The bars with red color indicate the differential volatile compounds screened out under the condition with VIP > 1.
Figure 5
Figure 5
PCA of differential VOCs in pear varieties with different flesh textures.
Figure 6
Figure 6
Clustering heat map of differential VOCs in eight pear varieties.
See this image and copyright information in PMC

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