首页|Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS
Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS
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NSTL
Elsevier
The purpose of this study was to compare the physicochemical properties and flavor components of rose jam from different regions to evaluate the quality of rose jam. The LC-ESI-MS analysis showed that the cyanidin was the main anthocyanin and quercetin was the main flavonoid in rose jam. The VOCs of rose jam in different regions were analyzed by HS-GC-MS and HS-GC-IMS, and the flavor fingerprint of rose jam was established with principal component analysis. The VOCs content in rose jam was different in different regions, but the VOCs content in the same region was similar. Alcohols, esters and aldehydes were the main flavor substances in rose jam. The HS-GC-IMS technology can be used to distinguish the volatile flavor compounds in rose jam and identify the true and false of Pingyin rose jam, and has high feasibility in the quality evaluation and identification of rose jam. Moreover, the rose jam samples from different regions can be well distinguished by principal component analysis. This study deepened the understanding of the physicochemical properties and VOCs of rose jam, and provided reference for the identification of rose jam in different regions.
Fermented rose jamPhysicochemical propertiesVolatile organic compoundsHeadspace-gas chromatography -ion mobility spectrometry
NSTL
Elsevier
