文献类型：期刊文献

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

作者：Ge, Ya-Hui Li, Xue Huang, Mingzheng Huang, Zhengxu Wu, Manman Sun, Baoqing Wang, Lishuang Wu, Jian-Lin Li, Na

第一作者：Ge, Ya-Hui

通信作者：Wu, JL[1];Li, N[1]

机构：[1]Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Ave Wai Long, Macau 999078, Peoples R China;[2]Jinan Univ, Inst Mass Spectrometry & Atmospher Environm, Guangdong Prov Engn Res Ctr Online Source Apportio, Guangzhou 510632, Peoples R China;[3]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China;[4]Guangzhou Med Univ, Affiliated Hosp 1, Guangzhou Inst Resp Hlth, Natl Ctr Resp Med,Natl Clin Res Ctr Resp Dis,Dept, Guangzhou, Peoples R China

第一机构：Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Ave Wai Long, Macau 999078, Peoples R China

通信机构：corresponding author), Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Ave Wai Long, Macau 999078, Peoples R China.

年份：2023

卷号：169

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000988692700001)】；

基金：This work was supported by the 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：英文

外文关键词：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 x 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.