Recently, the plum and apricot group at the Institute of Pomology of Chinese Academy of Agricultural Sciences (IP, CAAS), carried out the study on evaluation of fruit aroma of plum variety resources based on headspace solid-phase microextraction combined with gas chromatography–mass .pectrometry. The results were published in the JCR Q1 journal Foods (IF: 4.7).

To explore the characteristics of and variations in aroma components across different plum varieties and maturity stages, the author employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), systematically analyzed the aroma components of 12 early-maturing, 15 medium-maturing, and 11 late-maturing plum varieties. 138 aromatic components were meticulously identified and quantified, such as 26 aldehydes, 63 esters, 13 ketones, 30 alcohols, and six other compounds. Thirteen main aroma compounds were considered dominant and 24 differential aroma compounds were screened out from 38 varieties of plum fruits based on their differences in aroma components, which can be used to distinguish plum fruits at different ripening times. Twenty-four aroma-contributing compounds were identified based on their OAVs. The aroma compounds of early- and late-maturing plum germplasm exhibited rich diversity, with significant differences in aroma components between plums of varying maturity and germplasm. The differences can serve as indicators for identifying different plum germplasm.

Sun Hailong is the first author, Lu Xiaofeng and Liu Shuo are the corresponding authors. This work was supported by the Liaoning Province Applied Basic Research Program Project (2022JH2/101300190), Fundamental Research Funds for Central Non-profit Scientific Institution (1610182024010), the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2024-ZFRI), and Department of Science & Technology of Liaoning province (2023JH1/10200005).. Original title: Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry. Link: https://doi.org/10.3390/foods13213515

By: Sun Hailong

(sunhailong@caas.cn)