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Liu Y, Bu M, Gong X, et al. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. J Sci Food Agric. 2020;101(2):666-672doi: 10.1002/jsfa.10679.
Liu, Y., Bu, M., Gong, X., He, J., & Zhan, Y. (2021). Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. Journal of the science of food and agriculture, 101(2), 666-672. https://doi.org/10.1002/jsfa.10679
Liu, Yijun, et al. "Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry." Journal of the science of food and agriculture vol. 101,2 (2021): 666-672. doi: https://doi.org/10.1002/jsfa.10679
Liu Y, Bu M, Gong X, He J, Zhan Y. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. J Sci Food Agric. 2021 Jan 30;101(2):666-672. doi: 10.1002/jsfa.10679. Epub 2020 Sep 12. PMID: 32696460.
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J Sci Food Agric. 2021 Jan 30;101(2):666-672. doi: 10.1002/jsfa.10679. Epub 2020 Sep 12.

Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry.

Journal of the science of food and agriculture

Yijun Liu, Mengting Bu, Xiao Gong, Jinna He, Yu Zhan

Affiliations

  1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.
  2. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, China.
  3. College of Tropical Crops Institute, Yunnan Agricultural University, Kunming, China.
  4. Shandong Hanon Instruments Co Ltd, Dezhou, China.

PMID: 32696460 DOI: 10.1002/jsfa.10679

Abstract

BACKGROUND: The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet.

RESULTS: A total of 30 typical target compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) for the VOCs produced during the post-harvesting process of avocado. With an increase in storage time, the VOCs content produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on day 13. The storage time of avocado could be distinguished according to the PC1 and PC2 values in the PCA chart.

CONCLUSION: GC-IMS detection combined with PCA was used to establish the fingerprints of VOCs in avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be of great potential to predict the maturity of fruits in the future. © 2020 Society of Chemical Industry.

© 2020 Society of Chemical Industry.

Keywords: GC-IMS; avocado; fingerprint; volatile organic compounds

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