Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA. (10th January 2023)

• Record Type: Journal Article
• Authors: Liu, Yuan; Zhang, Xuan; Wang, Jian; Xing, Weihai; Liu, Yang; Wan, Yuping; Li, Na; Wang, Jiying; Liu, Guangyang; Wang, Rui; Song, Mengmeng; Wang, Tianrui; Cao, Jiayong; Wang, Ruobing; Li, Yunlong
• Is Part Of: Flavour and fragrance journal. Volume 38:Number 2(2023)
• Page Start: 83
• Page End: 94
• Publication Date: 2023-01-10
• Subjects: fingerprint profile -- headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) -- organic fertilizer -- principal component analysis (PCA) -- volatile flavour compounds -- white radish; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3726
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: Organic agriculture and organic produce are attracting increasing attention around the world. In order to explore the effects of different organic fertilizers on the volatile flavour compounds of white radishes, six experimental groups were designed as follows: no fertilizer group (CK) and conventional chemical fertilizer group (CF) as the control, pig manure organic fertilizer (PMOF), sheep manure organic fertilizer (SMOF), earthworm manure organic fertilizer (EMOF), and earthworm manure organic fertilizer with the microbial agent (EMOF+M) as the organic groups. Headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS) was used to detect the volatile flavour compounds of white radishes under six different planting conditions. A total of 26 volatile flavour compounds were identified qualitatively and the common characteristic flavour compounds of organic and conventional white radishes were determined, as well as the differences in the composition and content of volatile flavour compounds in different white radishes. The flavour fingerprint of white radish was established, and principal component analysis (PCA) clearly showed that the samples in a relatively separate space could be well‐distinguished. It provided a theoretical basis for the establishment and improvement of the evaluation system of volatile flavour substances of white radish, which was of great significance in the high‐quality production of white radish and the safe and sustainable development of organic vegetable industry. Abstract : The volatile compounds in white radishes treated with different organic fertilizers by HS‐GC‐IMS with PCA were identified. The fingerprint was established to determine the characteristic volatile compounds of each group.