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| Changes in volatile components of pecan (Carya cathayensis) during accelerated oxidation analyzed by SPME-GC-MS combined with chemometric methods |
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| DOI： |
| KeyWord:pecan accelerated oxidation volatile component headspace solid phase microextraction-gas chromatography-mass spectrometry principal component analysis |
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| Abstract: |
| In order to understand the main volatile components of pecan (Carya cathayensis), and find out the dynamic changes of volatile compounds during accelerated oxidation, the headspace solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with principal component analysis (PCA) were applied to analyze the volatile components of pecan in the accelerated oxidation process. The results showed that 43 main volatile substances were identified in the pecan during accelerated oxidation process, and 24 substances had odor activity value (OAV) greater than 1, among which the main aroma substances were ethyl 2-methylbutyrate and furfural. During the accelerated oxidation process, the acid value, peroxide value and saturated aldehydes content increased significantly, while the trend of unsaturated aldehydes and heterocyclic compounds was opposite. The principal component analysis showed that the accelerated oxidation of pecan could be divided into three stages. The primary stage of oxidation was in 0-7 d, with relatively higher contents and less changes of aldehydes, esters, and acids. The oxidation acceleration stage was in 14-35 d, which the alcohols, aldehydes and ketones increased significantly. The rancidity stage occurred after 42 d, the main volatile components were small molecule saturated aldehydes. Therefore, the oxidation degree and oxidation stage of pecan can be obtained by analyzing the volatile components, which is helpful to better identify the quality of pecan. |
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