Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

Lirong Xu; Jianxia Wang; Ailing Tian; Shihao Wang; Kuan Zhao; Rao Zhang; Xiaoqing Wu; Yajun Liu; Xinyang Liu; Kaixuan Chen; Xinyi Li; Emad Karrar; Pan Gao; Xiaoguo Ying; Gengsheng Xiao; Lukai Ma

doi:10.1016/j.fochx.2023.100707

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

Food Chem X. 2023 May 6:18:100707. doi: 10.1016/j.fochx.2023.100707. eCollection 2023 Jun 30.

Authors

Lirong Xu¹, Jianxia Wang², Ailing Tian¹, Shihao Wang¹, Kuan Zhao¹, Rao Zhang¹, Xiaoqing Wu¹, Yajun Liu¹, Xinyang Liu¹, Kaixuan Chen¹, Xinyi Li³, Emad Karrar³, Pan Gao⁴, Xiaoguo Ying⁵, Gengsheng Xiao², Lukai Ma²

Affiliations

¹ Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China.
² Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
³ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, PR China.
⁵ Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, China.

Abstract

The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 hydrocarbons, 1 furans, 3 sulfur compounds. The PCA distinguished the olive vegetable stored at different conditions by volatiles. The gallery plot showed that olive vegetables stored at 4 °C for 21 d produced more limonene, which had a desirable fruity odor. The (E)-2-octenal, (E)-2-pentenal, (E,E)-2,4-heptadienal, 5-methylfurfural, and heptanal in fresh olive vegetables were lowest and increased with storage time. Furthermore, the change of volatiles was the least when the olive vegetable was stored at 0 °C. This study can provide theoretical bases for improving the flavor quality of olive vegetables and developing traditional food for standardized industrial production.

Keywords: HS-GC-IMS; Olive vegetable; Storage conditions; Volatile compounds.