Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor

Di Ma; Tianbao Lin; Huiyu Zhao; Yougui Li; Xinquan Wang; Shanshan Di; Zhenzhen Liu; Mingqi Liu; Peipei Qi; Suling Zhang; Rui Jiao

doi:10.1016/j.foodchem.2024.138578

Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor

Food Chem. 2024 Jun 15:443:138578. doi: 10.1016/j.foodchem.2024.138578. Epub 2024 Jan 26.

Authors

Di Ma¹, Tianbao Lin², Huiyu Zhao³, Yougui Li², Xinquan Wang⁴, Shanshan Di⁵, Zhenzhen Liu⁵, Mingqi Liu⁶, Peipei Qi⁵, Suling Zhang⁵, Rui Jiao¹

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, 310018, PR China.
² Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
³ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China. Electronic address: zhaohuiyu64@163.com.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, 310018, PR China. Electronic address: wangxinquan212@163.com.
⁵ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
⁶ Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, 310018, PR China.

PMID: 38301554
DOI: 10.1016/j.foodchem.2024.138578

Abstract

Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols. Hexanal and (E)-2-hexenal were the dominant volatiles. Furthermore, 79 volatile compounds characterized by odor activity values (OAVs) > 1 were identified, making a significant contribution to the distinctive mulberry flavor. "Green" notes were the most intense, followed by "fatty" and "fruity". Utilizing odor ring charts, the volatile flavor characteristics of the 14 mulberry varieties could be intuitively distinguished. This study not only established a viable methodology for differentiating mulberry varieties but also laid a theoretical foundation for the quality evaluation and variety breeding of mulberry flavor.

Keywords: Flavor; Mulberry varieties; OAVs; Odor ring charts; SBSE; Volatile compounds.

MeSH terms

Aldehydes*
Fruit / chemistry
Gas Chromatography-Mass Spectrometry / methods
Morus*
Odorants / analysis
Plant Breeding
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds
2-hexenal
Aldehydes