Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil

Zeng Ao; Xu Bingye; Wang Xue; Meng Dehao; Sun Qingzhan; Lü Zhaolin

doi:10.12171/j.1000-1522.20230241

Journal of Beijing Forestry University > 2024 > 46(2): 132-142. > DOI: 10.12171/j.1000-1522.20230241

Zeng Ao, Xu Bingye, Wang Xue, Meng Dehao, Sun Qingzhan, Lü Zhaolin. Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil[J]. Journal of Beijing Forestry University, 2024, 46(2): 132-142. DOI: 10.12171/j.1000-1522.20230241

Citation:

PDF (1648 KB)

Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil

1.
School of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
2.
Xinjiang Altay Grassland Station, Altai 836500, Xinjiang, China
3.
Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, China

More Information

Received Date: September 19, 2023
Revised Date: December 30, 2023
Accepted Date: January 01, 2024
Available Online: January 07, 2024

Graphical Abstract

Abstract

Abstract

Objective
The purpose of this paper was to determine the odor characteristics and correlation between products by analyzing the aromatic substances in the pulp, seed oil and fruit oil of Xinjiang large berry sea buckthorn, and provide data support for the further development and authenticity identification of Xinjiang large berry sea buckthorn products.
Method
In this study, solid phase microextraction combined with gas chromatography-mass spectrometry was used to study the aroma of three main products of large berry sea buckthorn from Xinjiang of northwestern China. The odor components and odor activities of each product were characterized. The key odor components of the three products were investigated, classified and analyzed, and the odor characteristics of each product were clarified. The correlation between odor components of three sea buckthorn products was preliminarily explored through cluster thermograms and correlation plot.
Result
64 kinds of odor substances were detected in the three sea buckthorn products. Followed by sea buckthorn fruit oil, sea buckthorn pulp contained the most varieties of odor components while seed oil contained the least. The key contributors to the odor of sea buckthorn pulp and fruit oil were mostly esters, and the seed oil was mainly alcohols. The odor characteristics of sea buckthorn pulp and fruit oil were similar, both of which were mainly fruity and alcoholic, while sea buckthorn seed oil was mainly fruity, floral, and oily. Xinjiang large berry sea buckthorn pulp, seed oil, and fruit oil are rich in volatile components and have a unique aroma. Sea buckthorn pulp has a higher correlation with fruit oil, while seed oil has a lower correlation with the other two products.
Conclusion
The results can provide a theoretical basis for the further processing and development of sea buckthorn products.

FullText(HTML)

References (28)

References

[1]	吕兆林, 袁玮琼, 张柏林, 等. 沙棘果实中主要活性成分质量分布[J]. 北京林业大学学报, 2021, 43(1): 144−152. Lü Z L, Yuan W Q, Zhang B L, et al. A review on mass distribution of active components from Hippophae rhamnoides fruits[J]. Journal of Beijing Forestry University, 2021, 43(1): 144−152.
[2]	Ao X, Mu Y H, Xie S, et al. Impact of UHT processing on volatile components and chemical composition of sea buckthorn ( Hippophae rhamnoides) pulp: a prediction of the biochemical pathway underlying aroma compound formation[J]. Food Chemistry, 2022, 390: 1−10.
[3]	Geetha S, Asheesh G. Medicinal and therapeutic potential of Sea buckthorn ( Hippophae rhamnoides L.)[J]. Journal of Ethnopharmacology, 2011, 138(2): 268−278. doi: 10.1016/j.jep.2011.09.024
[4]	魏贞伟, 邵弘, 王俊国, 等. 超临界CO2萃取沙棘籽油及热敏性物质分析[J]. 食品科学, 2012, 33(24): 97−100. doi: 10.7506/spkx1002-6630-201224020 Wei Z W, Shao H, Wang J G, et al. Supercritical carbon dioxide extraction of sea buckthorn seed oil and analysis of thermosensitive substances[J]. Food Science, 2012, 33(24): 97−100. doi: 10.7506/spkx1002-6630-201224020
[5]	Sanwal N, Mishra S, Sahu J K, et al. Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and physicochemical properties of sea buckthorn ( Hippophae salicipholia) seed oil[J]. LWT, 2022, 153: 1−13.
[6]	柳梅, 任璇, 姚玉军, 等. 沙棘叶多酚提取物抗氧化及体外降血糖活性研究[J]. 天然产物研究与开发, 2017, 29(6): 1013−1019. Liu M, Ren X, Yao Y J, et al. Antioxidant and in vitro hypoglycemic activities of polyphenol in sea buckthorn leaves[J]. Natural Product Research and Development, 2017, 29(6): 1013−1019.
[7]	魏晨业, 包晓玮, 王娟, 等. 沙棘多糖分离纯化及抗氧化活性[J]. 食品科学, 2021, 42(4): 227−232. Wei C Y, Bao X W, Wang J, et al. Isolation, purification and antioxidant activity of polysaccharides from the fruit of Hippophae rhamnoides[J]. Food Science, 2021, 42(4): 227−232.
[8]	Ming C, Yiwen G, Zhongrong J, et al. Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: a promising carrier for nutraceutical[J]. Journal of Food Engineering, 2020, 287: 1−10.
[9]	Shen F, Zhuang J, Wang Q, et al. Enhancement in the metabolic profile of sea buckthorn juice via fermentation for its better efficacy on attenuating diet-induced metabolic syndrome by targeting gut microbiota[J]. Food Research International, 2022, 162: 1−13.
[10]	陶翠, 王捷, 姚玉军, 等. 沙棘中白雀木醇表征方法及其分布规律[J]. 北京林业大学学报, 2020, 42(1): 121−126. Tao C, Wang J, Yao Y J, et al. Characterization and distribution rule of quebrachitol in Hippophae rhamnoides[J]. Journal of Beijing Forestry University, 2020, 42(1): 121−126.
[11]	康健, 王爱芹, 顾晶晶, 等. 新疆沙棘生产性能和主要营养成分研究[J]. 食品科学, 2009, 30(4): 99−102. doi: 10.3321/j.issn:1002-6630.2009.04.017 Kang J, Wand A Q, Gu J J, et al. Analysis of processing performance and main nutritional components of sea buckthorn in Xinjiang[J]. Food Science, 2009, 30(4): 99−102. doi: 10.3321/j.issn:1002-6630.2009.04.017
[12]	林萍, 姚娜娜, 车凤斌, 等. 5种干制方式对大果沙棘干燥特性及品质的影响[J]. 食品工业科技, 2022, 43(4): 41−48. Lin P, Yao N N, Che F B, et al. Effects of five different drying methods on drying characteristic and quality of Hippophae rhamnoides[J]. Science and Technology of Food Industry, 2022, 43(4): 41−48.
[13]	方亮, 李珍, 李杰. 大果沙棘不同品种、不同部位油脂的提取及元素分析[J]. 食品安全质量检测学报, 2021, 12(15): 6090−6096. Fang L, Li Z, Li J. Extraction and element analysis of oil from different varieties and parts of Hippophae rhamnoides[J]. Journal of Food Safety and Quality, 2021, 12(15): 6090−6096.
[14]	任向荣, 蔺国仓, 回经涛, 等. 新疆地区小浆果产业发展现状及持续发展建议[J]. 北方园艺, 2023(3): 127−132. Ren X R, Lin G C, Hui J T, et al. Present situation and sustainable development of small berry industry in Xinjiang[J]. Northern Horticulture, 2023(3): 127−132.
[15]	Liu Y Y, Sheng J, Li J J, et al. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice[J]. Food Bioscience, 2022, 46: 1−9.
[16]	黄蕊, 盛文军, 李霁昕, 等. 超高压及热处理对中国沙棘原浆挥发性成分影响的比较[J]. 食品科学, 2018, 39(18): 204−208. doi: 10.7506/spkx1002-6630-201818032 Huang R, Sheng W J, Li J X, et al. A comparison of the effects of ultra-high pressure and heat treatments on the volatile components of Chinese sea buckthorn pulp ( Hippophae rhamnoides L. subsp. sinensis Rousi)[J]. Food Science, 2018, 39(18): 204−208. doi: 10.7506/spkx1002-6630-201818032
[17]	马慧敏. 新疆大果沙棘速溶果粉的制备、品质评价及其应用[D]. 阿拉尔: 塔里木大学, 2023. Ma H M. Preparation, quality evaluation and application of Xinjiang big fruit seabuckthorn instant fruit powd [D]. Alar: Tarim University, 2023.
[18]	Dąbrowski G, Czaplicki S, Szustak M, et al. Composition of flesh lipids and oleosome yield optimization of selected sea buckthorn ( Hippophae rhamnoides L.) cultivars grown in Poland[J]. Food Chemistry, 2022, 369: 1−9.
[19]	徐冰冰, 张九凯, 赵贵明,等. 基于非靶标代谢组学的沙棘油真实性鉴别技术[J]. 食品科学, 2021, 42(18): 246−253. doi: 10.7506/spkx1002-6630-20200327-393 Xu B B, Zhang J K, Zhao G M, et al. Authentication of sea buckthorn oil based on non-targeted metabolomics[J]. Food Science, 2021, 42(18): 246−253. doi: 10.7506/spkx1002-6630-20200327-393
[20]	明悦. 《全国沙棘资源本底调查报告》发布[J]. 绿色中国, 2022(13): 58−59. Ming Y. “National sea buckthorn resources background investigation report” released[J]. Green China, 2022(13): 58−59.
[21]	钟心, 尤飞, 周振亚, 等. 我国沙棘产业发展现状与对策建议[J]. 世界林业研究, 2021, 34(3): 102−106. Zhong X, You F, Zhou Z Y, et al. Analysis and suggestions on the seabuckthorn industry development in China[J]. World Forestry Research, 2021, 34(3): 102−106.
[22]	张九凯, 徐冰冰, 韩建勋, 等. 基于脂质组学的沙棘油及其掺假油的甘油酯组成比较分析[J]. 中国食品学报, 2021, 21(11): 144−158. Zhang J K, Xu B B, Han J X, et al. Comparative analysis of the glyceride composition of sea buckthorn oil and its adulterated oil based on lipidomics[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(11): 144−158.
[23]	Wu D, Xia Q L, Cheng H, et al. Changes of volatile flavor compounds in sea buckthorn juice during fermentation based on gas chromatography-ion mobility spectrometry[J]. Foods, 2022, 11(21): 1−18.
[24]	Zeng L, Fu Y Q, Huang J S, et al. Comparative analysis of volatile compounds in Tieguanyin with different types based on HS–SPME–GC–MS[J]. Foods, 2022, 11(11): 1−14.
[25]	付依依, 王永霞, 张笑莹, 等. 植物乳杆菌发酵对沙棘原浆主要成分、抗氧化性及挥发性物质的影响[J]. 中国酿造, 2022, 41(2): 125−131. Fu Y Y, Wang Y X, Zhang X Y, et al. Effects of Lactobacillus plantarum fermentation on main components, antioxidant and volatile substances of sea buckthorn pulp[J]. China Brewing, 2022, 41(2): 125−131.
[26]	魏长宾, 李苗苗, 马智玲, 等. 金菠萝品种果实香气成分和特征香气研究[J]. 基因组学与应用生物学, 2019, 38(4): 1702−1711. Wei C B, Li M M, Ma Z L, et al. The study of aroma components and characteristic aroma of gold pineapple fruit[J]. Genomics and Applied Biology, 2019, 38(4): 1702−1711.
[27]	陈朸为, 乔宇, 潘思轶. 固相微萃取–气质联用分析塔罗科血橙汁香气成分[J]. 食品科学, 2007, 28(7): 396−399. Chen L W, Qiao Y, Pan S Y. Analysis of aroma components in Tarocco blood orange juice by solid-phase microextraction coupled with gas chromatography-mass spectrometry[J]. Food Science, 2007, 28(7): 396−399.
[28]	陈倩莲, 刘仕章, 占仕权, 等. 基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质[J/OL]. 食品工业科技, 2023, 44(14): 296−303[2023−03−07]. https://doi.org/10.13386/j.issn1002-0306.2022090092. Chen Q L, Liu S Z, Zhan S Q, et al. Identification of key aroma components of Wuyi rock tea based on HS-SPMEGC-MS and OAV[J/OL]. Science and Technology of Food Industry, 2023, 44(14): 296−303[2023−03−07]. https://doi.org/10.13386/j.issn1002-0306.2022090092.

[1]	Xu Jingya, Liu Tian, Zang Guozhang, Zheng Yiqi. Prediction of suitable areas of Eremochloa ophiuroides in China under different climate scenarios based on MaxEnt model[J]. Journal of Beijing Forestry University, 2024, 46(3): 91-102. DOI: 10.12171/j.1000-1522.20230022
[2]	He Xin, Ma Wenxu, Zhao Tiantian, Yang Xiaohong, Ma Qinghua, Liang Lisong, Wang Guixi, Yang Zhen. Ecological differentiation and changes in historical distribution of Corylus heterophylla species complex since the last interglacial[J]. Journal of Beijing Forestry University, 2023, 45(4): 11-23. DOI: 10.12171/j.1000-1522.20210350
[3]	Zhou Yuting, Ge Xuezhen, Zou Ya, Guo Siwei, Wang Tao, Tao Jing, Zong Shixiang. Prediction of the potential geographical distribution of Hylurgus ligniperda at the global scale and in China using the Maxent model[J]. Journal of Beijing Forestry University, 2022, 44(11): 90-99. DOI: 10.12171/j.1000-1522.20210345
[4]	Liu Wei, Zhao Runan, Sheng Qianqian, Geng Xingmin, Zhu Zunling. Geographical distribution and potential distribution area prediction of Paeonia jishanensis in China[J]. Journal of Beijing Forestry University, 2021, 43(12): 83-92. DOI: 10.12171/j.1000-1522.20200360
[5]	Wang Yanjun, Gao Tai, Shi Juan. Prediction and analysis of the global suitability of Lymantria dispar based on MaxEnt[J]. Journal of Beijing Forestry University, 2021, 43(9): 59-69. DOI: 10.12171/j.1000-1522.20200416
[6]	Huang Ruizhi, Yu Tao, Zhao Hui, Zhang Shengkai, Jing Yang, Li Junqing. Prediction of suitable distribution area of the endangered plant Acer catalpifolium under the background of climate change in China[J]. Journal of Beijing Forestry University, 2021, 43(5): 33-43. DOI: 10.12171/j.1000-1522.20200254
[7]	Huang Mengyi, Zhao Jiaqiang, Shi Juan. Predicting occurrence tendency of Leptocybe invasa in China based on MaxEnt[J]. Journal of Beijing Forestry University, 2020, 42(11): 64-71. DOI: 10.12171/j.1000-1522.20190053
[8]	Yang Furong, Qi Yaodong, Liu Haitao, Xie Caixiang, Song Jingyuan. Global potential suitable area and ecological characteristics of Moringa oleifera[J]. Journal of Beijing Forestry University, 2020, 42(10): 45-54. DOI: 10.12171/j.1000-1522.20190375
[9]	ZHANG Chao, CHEN Lei, TIAN Cheng-ming, LI Tao, WANG Rong, YANG Qi-qing. Predicting the distribution of dwarf mistletoe (Arceuthobium sichuanense) with GARP and MaxEnt models[J]. Journal of Beijing Forestry University, 2016, 38(5): 23-32. DOI: 10.13332/j.1000-1522.20150516
[10]	SONG Yan, JI Jing-jun, ZHU Lin-hong, ZHANG Shi-ying. Characteristics of Asian-African summer monsoon pre-and post-global warming in mid-1980s[J]. Journal of Beijing Forestry University, 2007, 29(2): 24-33.

Cited By

Cited by

Periodical cited type(7)

1.	张鑫，张丹，代鹏飞，张广森，宋玫. 气候变化下反枝苋潜在中国适生区及生态位研究. 草地学报. 2024(10): 3280-3288 .
2.	陈禹衡，陆家祎，吴鹏飞，毛岭峰. 基于气候与物种扩散的破坏草入侵区域对未来气候变化的响应. 北京林业大学学报. 2022(01): 69-76 . 本站查看
3.	刘佳琪，魏广阔，史常青，赵廷宁，钱云楷. 基于MaxEnt模型的北方抗旱造林树种适宜区分布. 北京林业大学学报. 2022(07): 63-77 . 本站查看
4.	王艳君，高泰，石娟. 基于MaxEnt模型对舞毒蛾全球适生区的预测及分析. 北京林业大学学报. 2021(09): 59-69 . 本站查看
5.	张明珠，叶兴状，李佳慧，刘益鹏，陈世品，刘宝. 气候变化情景下长序榆在中国的潜在适生区预测. 生态学杂志. 2021(12): 3822-3835 .
6.	吕汝丹，何健，刘慧杰，姚敏，程瑾，谢磊. 羽叶铁线莲的分布区与生态位模型分析. 北京林业大学学报. 2019(02): 70-79 . 本站查看
7.	塞依丁·海米提，努尔巴依·阿布都沙力克，迈迪娜·吐尔逊，阿尔曼·解思斯，阿腾古丽. 外来入侵植物意大利苍耳在新疆的潜在分布及扩散趋势. 江苏农业科学. 2019(13): 126-130 .

Other cited types(3)

Get Citation

PDF

XML

Article views (501) PDF downloads (42) Cited by(10)

Turn off MathJax

Article Contents

Abstract

References

Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil