干旱区生态环境知识资源中心(Arid): Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Arid

DOI	10.3389/fnut.2022.884086
	Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments
	Li, Haoyu; Wu, Qian; Liu, Qiannan; Jin, Lihua; Chen, Bang; Li, Cong; Xiao, Jianbo; Shen, Yehua
通讯作者	Li, C ; Shen, YH
来源期刊	FRONTIERS IN NUTRITION
ISSN	2296-861X
出版年	2022
卷号	9
英文摘要	Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits. This article aims to describe the profile of volatile flavor compounds in fresh and different dehydrated samples, establish the fingerprint, and identify the characteristic compounds. The fresh Pugionium sample and 3 kinds of dehydrated samples were analyzed. Headspace/gas chromatography-ion migration spectrometry (HS/GC-IMS) and solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) were used for identification and relative quantification. HS/GC-IMS identified 78 compounds, whereas SPME/GC-MS identified 53 compounds. Principal component analysis (PCA), clustering analysis, and partial least squares discriminant analysis (PLS-DA) were used as appropriate to investigate variations in volatile compounds among Pugionium samples and identify distinctive compounds. The first two principal components described 76.5% and 69.5% of the variance of the data from HS/GC-IMS and SPME/GC-MS, respectively. By clustering analysis, 4 kinds of Pugionium samples could be classified into four independent groups. The similarity between fresh Pugionium and natural dehydration Pugionium was higher than the other two dehydrated samples, indicating that natural dehydration can better preserve the flavor of Pugionium. Most aldehydes and alcohols increased following different dehydration procedures, whereas esters decreased, and the dehydrated Pugionium samples have more harmonious and less pungent aroma than the fresh Pugionium. PLS-DA model analysis revealed that the marker compounds (VIP scores > 1) discriminating the flavor of the four samples for HS/GC-IMS and SPME/GC-MS were 24 and 15 compounds, respectively, such as 2-phenylethyl isothiocyanate, 1-butene-4-isothiocyanate and other isothiocyanates, 2-propanone, nonanal, gamma-butyrolactone, 2,3-butanediol, 3-methyl-2-butenenitrile, and pentanal. Analysis of volatile compounds might be useful for monitoring the quality of Pugionium and guiding the cooking methods and processing technologies. More study is required to discover if the various volatile flavor compounds have biological or physiological impacts on nutrition.
英文关键词	Pugionium cornutum (L ) Gaertn volatile flavor compounds different dehydration treatments HS GC-IMS SPME GC-MS isothiocyanates (ITCs)
类型	Article
语种	英语
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000796945800001
WOS关键词	GAS CHROMATOGRAPHY-OLFACTOMETRY ; HS-GC-IMS ; BRASSICA-JUNCEA ; ISOTHIOCYANATES ; SULFORAPHANE ; AROMA ; COMPONENTS ; PRODUCTS
WOS类目	Nutrition & Dietetics
WOS研究方向	Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/392796
推荐引用方式 GB/T 7714	Li, Haoyu,Wu, Qian,Liu, Qiannan,et al. Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments[J],2022,9.
APA	Li, Haoyu.,Wu, Qian.,Liu, Qiannan.,Jin, Lihua.,Chen, Bang.,...&Shen, Yehua.(2022).Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments.FRONTIERS IN NUTRITION,9.
MLA	Li, Haoyu,et al."Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments".FRONTIERS IN NUTRITION 9(2022).