Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

Guardado en:

Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 20 (2025), p. 3546-3573
Autor principal:	Zhang Yanzhen
Otros Autores:	Guo Wenzhu, Qu Haitao, Zhang, Lihua, Liu, Lingxiao, Hu, Xiaojie, Liu Yunguo
Publicado:	MDPI AG
Materias:	National Institute of Standards & Technology United States > US China Mass spectrometry Geographical distribution Aroma compounds Gas chromatography Food Principal components analysis Scientific imaging Volatile organic compounds > VOCs Discriminant analysis Chromatography Ionic mobility Geographical variations Statistical analysis Electronic tongues Taste Esters Alkenes Volatile compounds Quality control Electronic noses Multivariate analysis Ocimene Mass spectroscopy Alcohols Multivariate statistical analysis Fruits Pomegranates Odors Statistics Origins Organic compounds Hexanal Methane Headspace Odor Solid phases Aldehydes Cluster analysis Sensors Solid phase methods
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Descripción
Resumen:	Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin. In this study, VOCs in pomegranates from six Chinese geographical regions were characterized using an electronic nose (E-nose), an electronic tongue (E-tongue), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). To elucidate geographical variations in odor, taste, and volatile profiles, a comprehensive multivariate statistical analysis integrating principal component analysis (PCA), hierarchical cluster analysis, orthogonal partial least squares-discriminant analysis (OPLS-DA), and variable importance in projection (VIP) was employed. The results demonstrated that the E-nose and E-tongue effectively distinguished pomegranate by geographical origin, with aroma contributing more significantly than taste to regional differentiation. A total of 46 and 58 VOCs were identified using HS-GC-IMS and HS-SPME-GC-MS, respectively, with different characteristic volatile compounds in pomegranate from various origins, and alkenes, esters, and alcohols were the primary contributors to regional variations. Notably, OPLS-DA revealed that HS-GC-IMS exhibited superior discriminatory power in separating pomegranates of different geographical origins, with HY and HL displaying closely related odor profiles while the other samples showed the most pronounced odor differences, but these findings contrasted with HS-SPME-GC-MS results. Additionally, the VIP method and the relative odor activity value (ROAV) further identified six and eight key aroma compounds based on HS-GC-IMS and HS-SPME-GC-MS data; in particular, hexanal, nonanal, β-pinene, 3-hydroxybutan-2-one, and β-ocimene were identified as key aroma compounds in pomegranate as potential regional markers. These findings highlight VOC profiles as potential geographical origin markers, supporting origin traceability and quality control in the pomegranate industry.
ISSN:	2304-8158
DOI:	10.3390/foods14203546
Fuente:	Agriculture Science Database