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Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose

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Abstract

Headspace solid phase extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and E-nose were performed to investigate volatile compounds and dynamic aroma change of chrysanthemum nankingense during 5 days storage at 1.0 ± 1.0 °C and 20.0 ± 1.0 °C respectively. Results showed that a total of 108 compounds, divided into 8 groups, were identified, alcohols and terpenes were main compounds. Among the 18 compounds with an OAV greater than 1, terpenes of α-farnesene, caryophyllene and α-pinene were identified characteristic volatiles of chrysanthemum nankingense. The result of e-nose was in good agreement with GC-MS analysis. The total volatiles number decreased from 107 at initial to 63 and 58 at day 5 at ambient and cold storage, and total content of initial day was 172.56 µg/g and it was 5-fold of that at day 5. Alcohols content at ambient storage was 1.5-fold of that in cold storage, while terpenes content in cold storage was 2-fold of that at ambient temperature. Principal component analysis (PCA) can distinguish among fresh (0 d), medium fresh (1–3 d), and senescent sample (5 d). This work demonstrated that most volatile compounds declined during storage, low temperature would restrain the release of fragrance and reduce the decrease of characteristic aroma compounds, indicating that low temperature is critical to keep the freshness of chrysanthemum nankingense as well as to maintain higher level of terpenes throughout the storage period.

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Acknowledgements

This research is financially supported by the Key Project of JiangSu Province Modern Agriculture (BE2018382) and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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  1. College of Food Science and Technology, Nan**g Agricultural University, 210000, Nan**g, Jiangsu, China

    Yuzhen Wu, Haitao Yu, **aoyu Yu, Lijuan Zhu & Zhifang Yu

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Yuzhen Wu: Conceptualization, Investigation, Data curation, Formal analysis, Writing - original draft, Writing - review & editing, Funding acquisition. Haitao Yu: Methodology, Investigation, Writing - review & editing. **aoyu Yu: Methodology, Investigation. Lijuan Zhu: Methodology, Investigation. Zhifang Yu: Conceptualization, Resources, Project administration, Writing - review & editing, Supervision, Funding acquisition.

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Wu, Y., Yu, H., Yu, X. et al. Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose. Food Measure 17, 3134–3148 (2023). https://doi.org/10.1007/s11694-023-01847-2

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