Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

TL;DR

This study identifies key aroma compounds in fresh, dried, and mixed wolfberry pulp using advanced analytical techniques to improve product quality.

Contribution

The research systematically identifies key aroma-active compounds in different types of wolfberry pulp using multiple analytical methods.

Findings

Hexanal, (E)-2-hexenal, geranylacetone, and others are key aroma-active compounds in fresh wolfberry pulp.

HS-GC-IMS fingerprint profiles can distinguish between fresh, dried, and mixed wolfberry pulps.

Sensory analysis showed distinct aroma profiles between fresh and dried wolfberry pulps.

Abstract

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Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically characterized using sensory evaluation, comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOFMS), gas chromatography-mass spectrometer-olfactometry (GC–MS-O), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 58 odorants were detected across the three samples, exhibiting flavor dilution (FD) factors ranging from 1 to 243, while 33 odorants showed odor activity values (OAVs) greater than 1. Data analysis identified hexanal, (E)-2-hexenal, geranylacetone, 2-undecanone, 6-methyl-5-hepten-2-one, 1-hexanol, 4-hexen-1-ol, 2-hexen-1-ol, 2-pentylfuran, eremophilene, and β-selinene as the key aroma-active compounds in FWP. Furthermore, HS-GC-IMS provided distinctive fingerprint profiles that allowed clear differentiation of 84 odorants among FWP, DWP, and MWP. These findings establish a theoretical basis for the quality control and improvement of wolfberry pulp products.

•Characteristic aroma components of wolfberry pulps were profiled.•Sensory analysis revealed clearly distinct aroma profiles between fresh and dried wolfberry pulps.•The key aroma-active compounds were identified by GC × GC-TOFMS, GC–MS-O, AEDA and OAVs.•Fingerprint profiles obtained by GC-IMS can distinguish the types of wolfberry pulps.

Characteristic aroma components of wolfberry pulps were profiled.

Sensory analysis revealed clearly distinct aroma profiles between fresh and dried wolfberry pulps.

The key aroma-active compounds were identified by GC × GC-TOFMS, GC–MS-O, AEDA and OAVs.

Fingerprint profiles obtained by GC-IMS can distinguish the types of wolfberry pulps.

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