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Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages

  • Dan Wu
  • Huan Cheng
  • Jianle Chen
  • Xingqian Ye
  • Ying Liu
Original Article
  • 28 Downloads

Abstract

The study evaluated the flavor related properties of the Chinese bayberry (Myrica rubra) during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and full-ripe fruit juice showed the lowest antioxidant activities (DPPH, FRAP, and ABTS). Forty-seven volatiles were detected in the different ripening stages of bayberry, and 20 of them were identified as important aroma contributors using GC–MS–O. PCA based on the data of GC–MS and electronic nose allowed to clearly differentiate all the ripening stages. The results also indicated that D-limonene (D3) with “lemon, citrus” note was most closely associated with the unripe bayberry, nonanal (A5, “citrus, flower” note), decanal (A7, “orange” note), β-ocimene (D5, “mushroom” note), and isocaryophyllene (D8, “wood” note) were associated with the mid-ripe bayberry, and the full-ripe bayberry fruit were characterized by hexanal (A1, “green” note), (E)-2-octenal (A4, “green” note), (E)-2-nonenal (A6, “cucumber” note), 1-hexanol (B1, “green” note), (Z)-3-nonen-1-ol (B3, “cucumber” note), and methyl benzoate (C6, “herb” note).

Keywords

Bayberry (Myrica rubraFlavor Principal component analysis (PCA) Ripeness GC–MS–O Electronic nose 

Notes

Acknowledgements

This research was supported by Zhejiang Provincial Natural Science Foundation of China under Grant No. LY17C200013 and the Special Science and Technology Program of Xinjiang Uygur Autonomous Region (Grant No. 2016A03008-02).

Supplementary material

13197_2018_3520_MOESM1_ESM.docx (162 kb)
Supplementary material 1 (DOCX 161 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Dan Wu
    • 1
    • 2
    • 3
    • 4
    • 5
  • Huan Cheng
    • 1
    • 2
    • 3
    • 4
    • 5
  • Jianle Chen
    • 1
    • 2
    • 3
    • 4
    • 5
  • Xingqian Ye
    • 1
    • 2
    • 3
    • 4
    • 5
  • Ying Liu
    • 6
  1. 1.College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina
  2. 2.National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and EquipmentHangzhouChina
  3. 3.Fuli Institute of Food ScienceHangzhouChina
  4. 4.Zhejiang Key Laboratory for Agro-Food ProcessingHangzhouChina
  5. 5.Zhejiang R&D Center for Food Technology and EquipmentHangzhouChina
  6. 6.Hangzhou Vocational and Technical CollegeHangzhouChina

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