The characteristic VOCs of different parts of Artocarpus heterophyllus fruit based on HS-SPME-GC-MS and PTR-TOF-MS

• Published in: Food chemistry Vol. 459; p. 140431
• Main Authors: Wang, Yueping, Huang, Yequn, Song, Lianping, Wang, Hong, Wan, Li, Pang, Jinqian, Liang, Wenjuan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30-11-2024
• Subjects: Antioxidant activity; Artocarpus - chemistry; Artocarpus heterophyllus lam; Edible and inedible parts; Fruit - chemistry; Gas Chromatography-Mass Spectrometry; HS-SPME-GC-MS; Mass Spectrometry; Odorants - analysis; Plant Extracts - chemistry; PTR-TOF-MS; Solid Phase Microextraction - methods; Volatile Organic Compounds - chemistry; p; VOCs; r; Edible and inedible parts; HS-SPME-GC-MS; OAV; PTR-TOF-MS; Antioxidant activity; PLS; Artocarpus heterophyllus lam; VIP; PCA
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140431

Insight investigation on both edible pulps and inedible parts involving inflorescence axis and shreds of Artocarpus heterophyllus Lam were carried out, a total of 98 VOCs and 201 masses were identified by the combination of HS-SPME-GC-MS and PTR-TOF-MS. Among them, according to the consistency of OAV and results of VIP > 1, p < 0.05, compounds methyl isovalerate (A2), 3-methylbutyl acetate (A5) and octanoic acid, ethyl ester (A21) were recognized as aroma markers to distinguish the pulps, shreds and inflorescence axis. Meanwhile, the inflorescence axis (IC50: 1.82 mg/mL) and shreds (IC50: 16.74 mg/mL) exhibited more excellent antioxidant potency than pulps (IC50: 17.43 mg/mL) in vitro. These findings validated the feasibility of coupling HS-SPME-GC-MS and PTR-TOF-MS for rapid detection of characteristic VOCs of this plant, and offered new prospect of fragrance utilization and waste management of the edible and inedible parts of A. heterophyllus fruit.
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•HS-SPME-GC–MS and PTR-TOF-MS were coupled in identifying VOCs profiles of jackfruit.•Aroma markers to distinguish three parts of A. heterophyllus fruit were recognized.•VOCs from inedible parts of jackfruit showed potency in fragrance development.