Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

Zhiheng Zhao; Yaofei Hao; Yijun Liu; Yousheng Shi; Xue Lin; Lu Wang; Pan Wen; Xiaoping Hu; Jianxun Li

doi:10.1016/j.fochx.2023.100835

Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

Food Chem X. 2023 Aug 10:19:100835. doi: 10.1016/j.fochx.2023.100835. eCollection 2023 Oct 30.

Authors

Zhiheng Zhao^{1

2}, Yaofei Hao^{1

2}, Yijun Liu^{1

2}, Yousheng Shi^{1

2}, Xue Lin^{1

2}, Lu Wang^{1

2}, Pan Wen³, Xiaoping Hu^{1

2}, Jianxun Li⁴

Affiliations

¹ School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China.
³ School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.

Abstract

Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive analysis of the aroma and taste profiles of different parts from the wampee fruit was conducted. The aroma profile was analyzed by E-nose, and 67 volatile components were identified through HS-SPME-GC-MS. Among them, 11 were considered as crucial compounds. Additionally, 42 volatile components were identified by HS-GC-IMS, with 22 compounds showing a variable importance in projection scores greater than 1.0. Moreover, the taste profile and representative compounds were analyzed by E-tongue and HPLC, and 12 compounds were considered as important taste contributors based on taste activity value. These findings shed light on the various compounds responsible for the unique aroma and taste of the wampee fruit, providing theoretical foundation for exploring ways for its comprehensive utilization and development.

Keywords: (E)-γ-Bisabolene (PubChem CID: 5352437); Acetic acid (PubChem CID: 176); Alanine (PubChem CID: 5950); Aspartic acid (PubChem CID: 5960); Benzeneacetaldehyde (PubChem CID: 998); Glutamic acid (PubChem CID: 33032); Linalool (PubChem CID: 6549); Malic acid (PubChem CID: 525); Partial least squares discriminant analysis; Principal components analysis; Relative odor activity value; Succinic acid (PubChem CID: 1110); Taste activity value; Wampee.