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Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii

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资源类型：
Pubmed体系：
作者：
Ge Ya-Hui[1] * ; Li Xue[2] ; Huang Mingzheng[3] ; Huang Zhengxu[2] ; Wu Manman[2] ; Sun Baoqing[4] ; Wang Lishuang[1] ; Wu Jian-Lin[1] ; Li Na[1] ;
机构： [1]State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China. [2]Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China. [3]College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China. [4]Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, State Key Laboratory of Respiratory Disease, National Clinical Research Center of Respiratory Disease, National Center for Respiratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
出处：
DOI： 10.1016/j.foodres.2023.112819
ISSN：

关键词： Aroma correlation Aroma-active volatile Aroma-contributing volatile Aroma-active and aroma-contributing volatile cluster Rosa roxburghii

摘要：
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we proposed an aroma correlation assisted volatilome coupled network analysis strategy and applied it to the study of Rosa roxburghii. Based on 475 detected volatiles with GC × GC-TOF/MS analysis, the volatilome was screened with both positive aroma activities and high contents to discover some aliphatic acids, alcohols, aldehydes and esters, terpenoids as well as some alkenes and ketones. Especially, a series of homologous C6- and C8- acids, alcohols, aldehydes, esters as well as some terpenoids like limonene take the predominant contributions to the aromas. Moreover, two aroma-active and aroma-contributing volatile groups including acid-aldehyde-alcohol-ester and terpenoid groups were clustered to integrally be responsible for the major aromas of R. roxburghii with network analysis. Additionally, the accumulation of C6- and C8-family homologous aliphatic volatiles was also elucidated with linoleic and linolenic acid derived pathways. This strategy is practical to investigate the main aroma-active volatiles based on volatilome.Copyright © 2023 Elsevier Ltd. All rights reserved.

基金：
Science and Technology Development Fund, Macau SAR [grant number FDCT 0025/2021/A1] and Science and Technology Project of Guizhou Province, China, Grant/Award Number: [2021]174.
语种：
外文
PubmedID：
中科院(CAS)分区：
出版当年[2022]版：
大类 | 1 区 农林科学
小类 | 1 区 食品科技
最新[2025]版：
大类 | 1 区 农林科学
小类 | 1 区 食品科技
第一作者：
第一作者机构： [1]State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
通讯作者：
推荐引用方式(GB/T 7714)：
Ge Ya-Hui,Li Xue,Huang Mingzheng,et al.Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii[J].Food research international (Ottawa, Ont.).2023,169:112819.doi:10.1016/j.foodres.2023.112819.
APA：
Ge Ya-Hui,Li Xue,Huang Mingzheng,Huang Zhengxu,Wu Manman...&Li Na.(2023).Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii.Food research international (Ottawa, Ont.),169,
MLA：
Ge Ya-Hui,et al."Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii".Food research international (Ottawa, Ont.) 169.(2023):112819

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