التفاصيل البيبلوغرافية
| العنوان: |
Analysis of the Volatile Components in Different Parts of Three Species of the Genus Amomum via Combined HS–SPME–GC–TOF–MS and Multivariate Statistical Analysis. |
| المؤلفون: |
Gu, Jingjing, Yang, Meiquan, Qi, Mingju, Yang, Tianmei, Wang, Li, Yang, Weize, Zhang, Jinyu |
| المصدر: |
Foods; Jun2024, Vol. 13 Issue 12, p1925, 12p |
| مصطلحات موضوعية: |
MULTIVARIATE analysis, ONE-way analysis of variance, TERPENES, MASS spectrometry, KETONES, CARBOXYLIC acids, VOLATILE organic compounds |
| مستخلص: |
The study used headspace solid-phase microextraction coupled with gas chromatography-time-of-flight mass spectrometry (HS–SPME–GC–TOF–MS) to analyze volatile compounds in leaves and fruits of Amomum tsaoko, Amomum paratsaoko, and Amomum koenigii. The composition and aroma of distinct metabolites were analyzed using multivariate statistical methods. A total of 564 volatile compounds were identified from three species of the genus Amomum, which were further divided into nine categories: terpenoids, carboxylic acids, alcohols, hydrocarbons, aldehydes, ketones, phenols, ethers, and other compounds. Terpenoids and alcohols were the most abundant. The content and types of compounds vary in A. tsaoko, A. paratsaoko, and A. koenigii, so mixing or substituting them is not advisable. We selected 45 metabolites based on the criteria of the variable importance in projection values (VIP > 1.5) and one-way ANOVA (p < 0.05). The top 19 metabolites with the most significant VIP values were chosen. Interestingly, (Z)-2-decenal was only found in Amomum koenigii, while nitroethane and nonanal were only present in cultivated A. tsaoko. Additionally, linalool, cineole, and (D)-limonene were the main components affecting the aroma of three species of the genus Amomum. The volatile components identified in this study provide a theoretical basis for analyzing the unique flavor of A. tsaoko, A. paratsaoko, and A. koenigii. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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