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Evaluation of volatile aroma components in Jinzhuguo Pyrus by gas chromatography-mass spectrometry combined with odor activity value
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Guo-Li XIE*, Yue MA, Qi-Guang CAO, Peng LU, Li-Nan XING, Hong-Mei CHEN, Ya-Peng SONG
Journal of Food Safety & Quality | 2025, 16(2) : 46 - 51
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Journal of Food Safety & Quality | 2025, 16(2): 46-51
• Special Topic: Food Quality Analysis and Evaluation •
Evaluation of volatile aroma components in Jinzhuguo Pyrus by gas chromatography-mass spectrometry combined with odor activity value
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Guo-Li XIE*, Yue MA, Qi-Guang CAO, Peng LU, Li-Nan XING, Hong-Mei CHEN, Ya-Peng SONG
Affiliations
  • College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240903003
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Objective To evaluate and determine the key volatile aroma components of Jinzhuguo Pyrus. Methods Head space-solid phase microextractio (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile aroma components in the peel, pulp and juice of Jinzhuguo Pyrus. The odor activity value (OAV) was determined by combining the odor threshold to evaluate the contribution of various aroma components. Results The results indicated that the common key flavor compounds in the peel, pulp and juice of Jinzhuguo Pyrus were ethyl n-hexanoate, ethyl butyrate, ethyl octanoate and nonal. The unique key flavor compounds in the peel samples were hexyl butyrate (OAV 2.34), ethyl cromarate (OAV 1.93) and dammasone (OAV 675) in the peel, pulp and juice samples, respectively. The relative content of volatile aroma components in peel, pulp and juice was 88.19%, 76.46% and 39.94%, respectively. Conclusion The OAV of Jinzhuguo Pyrus juice is higher, while it is lower in pulp and peel, making them more suitable for making processed products.

Jinzhuguo Pyrus  /  gas chromatography-mass spectrometry  /  odor activity value  /  volatile aroma components  /  key flavor compounds
Guo-Li XIE, Yue MA, Qi-Guang CAO, Peng LU, Li-Nan XING, Hong-Mei CHEN, Ya-Peng SONG. Evaluation of volatile aroma components in Jinzhuguo Pyrus by gas chromatography-mass spectrometry combined with odor activity value[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 46 -51 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240903003
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Year 2025 volume 16 Issue 2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20240903003
  • Receive Date：2024-09-03
  • Online Date：2025-07-21
  • Published：2025-01-25
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  • Received：2024-09-03
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    College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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