文献类型：期刊文献

英文题名：Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS

作者：Zhou, Yaxi[1,2];Wang, Diandian[1];Duan, Hao[1];Zhou, Shiqi[1];Guo, Jinhong[1];Yan, Wenjie[1,2]

第一作者：Zhou, Yaxi

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, 18,Xili District 3, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Bioact Subst & Funct Food, 197 North Tucheng West Rd, Beijing 100023, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, 18,Xili District 3, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2023

卷号：187

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20234114854880);Scopus(收录号：2-s2.0-85173226224);WOS:【SCI-EXPANDED(收录号:WOS:001089254700001)】；

基金：This work was supported by the Beijing Municipal University Classification Development Project and the Ganzi Prefecture Seda County Zang Yuan Zhao Mei dairy products Co., Ltd. (KJ200301) .

语种：英文

外文关键词：Goji berry; Volatile compounds; HS-GS-IMS; Fingerprint similarity; Hierarchical clustering

摘要：The goji berry represents a type of natural material that holds significant medicinal and nutritional worth. To explore the differences between flavor substances among different wolfberry varieties and origins, three different varieties of wolfberry and four different origins of black wolfberry were selected in this study for the identification and analysis of volatile compounds. The volatile components in the samples were detected by the HS-GC-IMS method, and the characteristic fingerprints of volatile substances in wolfberry were established. In all the samples, 95 peaks were detected, and 63 volatile compounds were identified. The fingerprint profiles showed that different wolfberry samples each had their own characteristic volatile substances. It was discovered that the degree of differentiation between different types of goji berry and black wolfberries from various sources was great and that the differences between them were visible using principal component analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis. This may provide a certain theoretical basis for the identification, classification, and flavor analysis of goji berry varieties and origins.