Abstract
Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. In comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.
Highlights
Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen fruit tree of the family Rosaceae
After removing data from HYS1 cultivar, examining principal component analysis (PCA) results, the first principal components allowed a good discrimination between XZ, CB1, HB1 and other three cultivars
Chen et al (2010) noted that total soluble sugar content (TSS) and percentage of sucrose among total soluble sugars were significantly higher in white-fleshed loquat fruits than in red-fleshed ones. 7 white-fleshed loquat cultivars and 15 red‐fleshed ones can be evaluated by combining chemical‐physical and gas chromatography-mass spectrometry (GC-MS) analyses, the results showed that average values of fruit weight, TSS, titratable acidity (TA), invert sugar and reducing sugar were higher in white-fleshed loquat than in red-fleshed ones (Yuan et al, 2018)
Summary
Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen fruit tree of the family Rosaceae. It has been widely cultivated in many countries, especially in China, Japan, India, Turkey, Pakistan, Spain, the United States, and Australia (Wu et al, 2015). Loquat fruit is consumed largely as fresh fruit due to its excellent flavour, plentiful nutritional values, and medical applications. The volatile compounds, which are produced by the fruit, create aroma, contribute to flavour, and strongly impact the fruit quality and value. The volatile composition of the fruit provides the consumer with a good indicator of quality and attracts consumers to purchase the fruit (Forney, 2001). The major portion of these volatiles consists of alcohols, aldehydes, esters, terpenoids, ketones, acids and alkanes
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