Abstract：
:Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers' flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes. Despite this interest, current methods have limitations: sampling unsuitable for field conditions, high cost and the inherent issue of highly variable data, which can hinder interpretation. We introduced a simple and robust sampling methodology based on silicone rod extraction, thermal desorption gas chromatography - mass spectrometry (GC-MS) to address these issues. We used differentiated calibration standards to generate quantitative data for metabolites of varying abundance. The method was used to profile 327 melons with high sensitivity (0.05-10 ng/mL, compound dependent), good reproducibility (7%) and differentiate melon varieties based on their volatile profile. The data were then used for line selection for a desired flavor profile.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kende A,Lim PP,Lai F,Jessop M,Swindale L,Oliver M,Hurr B,Rickett D,Baxter Cdoi
10.1016/j.foodchem.2018.07.101subject
Has Abstractpub_date
2019-01-01 00:00:00pages
368-374eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31247-0journal_volume
270pub_type
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