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Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels

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Abstract

To distinguish banana ripening stages based on their volatile organic compounds (VOCs) and aroma properties, banana samples with different ripening processes were divided into five stages (green ripe, yellow ripe, browning stage 1, browning stage 2, and browning stage 3) based on digital images and the K-means clustering algorithm, and their VOCs were determined. A total of 35 VOCs were identified using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), including aldehydes, alcohols, esters, ketones, terpenoids, and other alkanes. Ten VOCs belonging to 7 aroma categories (pineapple, banana, fruity, apple, grass, sweet, and green aromas) were distinguished according to the radar fingerprint chart. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used separately to analyze the differences and establish classification models based on the relative content of banana peel VOCs. For bananas at different ripening stages, PCA and LDA provided good discrimination accuracy based on the dataset. Therefore, banana peel VOCs and their aroma characteristics can serve as effective indices for evaluating the banana ripening stage.

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Data Availability

The datasets generated and analyzed during the current study are available from the corresponding author on reasonable request.

Code Availability

Not applicable.

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Acknowledgements

The author CYZ appreciates the Guangxi Natural Science Foundation Project (2021GXNSFBA075019, 2022GXNSFAA035256) and the National Natural Science Foundation of China (32202150). The author LLM and QWC acknowledges the research support from Guangxi University of Science and Technology, and reviewers for their valuable comments and suggestion.

Funding

This study was funded by National Natural Science Foundation of China (32202150) and Guangxi Natural Science Foundation Project (2021GXNSFBA075019, 2022GXNSFAA035256).

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Authors and Affiliations

  1. School of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, 545006, Liuzhou, Guangxi, PR China

    Chuanyue Zhou, Luli Meng, Tong Chen, Qianwei Cheng & Tingguang Sun

  2. School of Electrical and Information Engineering, Guangxi University of Science and Technology, 545006, Liuzhou, China

    Bo Hu

  3. Liuzhou Quality Inspection and Testing Research Center, 545000, Liuzhou, China

    Rongrong Xu & Dingyu Zhang

Authors
  1. Chuanyue Zhou
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  2. Luli Meng
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  3. Rongrong Xu
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  4. Tong Chen
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  5. Dingyu Zhang
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  6. Qianwei Cheng
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  7. Bo Hu
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  8. Tingguang Sun
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Contributions

We thank all participants for their participation and kind assistance. CYZ was responsible for conceiving the idea and experimental design, carried the experimental work, analysis and interpretation of data and wrote the manuscript; LLM and QWC supervised the work and corrected the manuscript; TC and BH carried out the experiments and helped to translate the manuscript; RRX and DYZ made grammar corrections of manuscript; TGS provided some help in answering professional questions.

Corresponding authors

Correspondence to Luli Meng or Qianwei Cheng.

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Zhou, C., Meng, L., Xu, R. et al. Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels. Food Measure 17, 3254–3263 (2023). https://doi.org/10.1007/s11694-023-01873-0

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  • DOI: https://doi.org/10.1007/s11694-023-01873-0

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