GC-MS-O Coupled with PLS-DA for Classification and Authentication of Eleven Colorful Pomelo Varieties from China

Ge Gao¹, Ziyan Zhang¹, Shipeng Gao¹, Jing Chen¹, Changlin Cheng¹, Xinxing Li², Lin Chen³ and Bo Li^4,

¹College of Logistics, Beijing Wuzi University, Beijing 101149, China

²College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China

³China International Engineering Consulting Corporation, Beijing 100048, China

⁴State Environmental Protection Key Laboratory of Environmental Planning and Policy Simulation, Chinese Academy of Environmental Planning, Beijing, 100043, China

Cite this paper:
Ge Gao, Ziyan Zhang, Shipeng Gao, Jing Chen, Changlin Cheng, Xinxing Li, Lin Chen and Bo Li. GC-MS-O Coupled with PLS-DA for Classification and Authentication of Eleven Colorful Pomelo Varieties from China. Journal of Food and Nutrition Research. 2024; 12(4):216-227. doi: 10.12691/jfnr-12-4-6

Abstract

To differentiate eleven colorful pomelo varieties, which came from the main producing area of four geographical province in China, physicochemical properties and sensory evaluation was studied. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile components. Olefins, aldehydes, alcohols and ketones represented the most abundant volatile compounds in all varieties of colorful pomelo juices. 38 aroma-active compounds were perceived by the trained panel of judges by using detection frequency analysis method (DFA). Partial least squares-discriminant analysis (PLS-DA) combining DFA analysis was applied to distinguish four main origins of the eleven colorful pomelo varieties from China.

Keywords:
geographical identification colorful pomelo GC-MS PLS-DA

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Mun Wai Cheong, Shao Quan Liu, Weibiao Zhou, Philip Curran, Bin Yu, Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice, Food Chemistry, 2012, 135 (4), 2505-2513.
[2]	Azevedo, M. S.; Tischer Seraglio, S. K.; Rocha, G.; Balderas, C. B.; Piovezan, M.; Gonzaga, L. V.; Falkenberg, D. d. B.; Fett, R.; Leal de Oliveira, M. A.; Oliveira Costa, A. C., Free amino acid determination by GC-MS combined with a chemometric approach for geographical classification of bracatinga honeydew honey (Mimosa scabrella Bentham). Food Control, 2017, 78, 383-392.
[3]	Raymond, C. A.; Davies, N. W.; Larkman, T., GC-MS method validation and levels of methyl eugenol in a diverse range of tea tree (Melaleuca alternifolia) oils. Analytical and Bioanalytical Chemistry, 2017, 409, 1779-1787.
[4]	Hemalatha, R.; Nivetha, P.; Mohanapriya, C.; Sharmila, G.; Muthukumaran, C.; Gopinath, M., Phytochemical composition, GC-MS analysis, in vitro antioxidant and antibacterial potential of clove flower bud (Eugenia caryophyllus) methanolic extract. Journal of Food Science and Technology-mysore, 2016, 53, 1189-1198.
[5]	Qin, G.; Tao, S.; Cao, Y.; Wu, J.; Zhang, H.; Huang, W.; Zhang, S., Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS. Food Chemistry, 2012, 134, 2367-2382.
[6]	Xiao, L.; Lee, J.; Zhang, G.; Ebeler, S. E.; Wickramasinghe, N.; Seiber, J. N.; Mitchell, A. E., HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis). Food Chemistry, 2014, 151, 31-39.
[7]	Riuaumatell, M.; Miro, P.; Serracayuela, A.; Buxaderas, S.; Lopeztamames, E., Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS. Food Research International, 2014, 57, 196-202.
[8]	Shin, E.; Craft, B. D.; Pegg, R. B.; Phillips, R. D.; Eitenmiller, R. R., Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chemistry, 2010, 119, 1262-1270.
[9]	Jon G Wilkes, Eric D Conte, Yongkyoung Kim, Manuel Holcomb, John B Sutherland, Dwight W Miller, Sample preparation for the analysis of flavors and off-flavors in foods, Journal of Chromatography A, 2000, 880(1-2), 3-33.
[10]	Simona Gherghel, Ruth M. Morgan, Javier Arrebola-Liébanas, Roberto Romero-González, Chris S. Blackman, Antonia Garrido-Frenich, Ivan P. Parkin, Development of a HS-SPME/GC–MS method for the analysis of volatile organic compounds from fabrics for forensic reconstruction applications, Forensic Science International, 2018, 290, 207-218.
[11]	Minwei Xu, Zhao Jin, Yang Lan, Jiajia Rao, Bingcan Chen, HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours, Food Chemistry, 2019, 280, 83-95.
[12]	Mónica Bueno, Virginia C. Resconi, M. Mar Campo, Vicente Ferreira, Ana Escudero, Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees, Food Chemistry, 2019, 281, 49-56.
[13]	S. Yogeswari, S. Ramalakshmi, R. Neelavathy and J. Muthumary, Identification and Comparative Studies of Different Volatile Fractions from Monochaetia kansensis by GCMS, Global Journal of Pharmacology, 2012, 6(2): 65-71.
[14]	Fengling Tan, Peng Wang, Ping Zhan, Honglei Tian, Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments, Food Chemistry, 2022, 366.
[15]	Xueli Pang, Xingfeng Guo, Zihan Qin, Yubo Yao, Xiaosong Hu, and Jihong Wu. Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation, J. Agric. Food Chem. 2012, 60(17), 4179-4185.
[16]	Serkan Selli, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS, Food Chemistry, 2021, 354.
[17]	Sylvie Chevallier, Dominique Bertrand, Achim Kohler, Philippe Courcoux, Application of PLS-DA in multivariate image analysis, Journal of Chemometrics, 2006, 20(5): 221-229.
[18]	O. Galtier, O. Abbas, Y. Le Dréau, C. Rebufa, J. Kister, J. Artaud, N. Dupuy, Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions, Vibrational Spectroscopy, 2011, 55(1): 132-140.
[19]	Ge Gao, Liang Zhao, Yan Ma, Yongtao Wang, Zhijian Sun, Xiaojun Liao. Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time. Food Bioprocess Technol, 2015, 8, 2096-2108.
[20]	Gao Ge,Pang Xueli,Liu Haihua,Zou Hui,Liao Xiaojun.Volatiles Identification of Pomelo Based on GC-MS-O and Multivariate Statistical Analysis[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(5), 283-292.
[21]	Singleton, V. L.; Orthofer, R.; Lamuelaraventos, R. M., Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 1999, 299, 152-178.
[22]	Cao, X.; Bi, X.; Huang, W.; Wu, J.; Hu, X.; Liao, X., Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies, 2012, 16, 181-190.
[23]	Luo, D.; Chen, J.; Gao, L.; Liu, Y.; Wu, J., Geographical origin identification and quality control of Chinese chrysanthemum flower teas using gas chromatography-mass spectrometry and olfactometry and electronic nose combined with principal component analysis. International Journal of Food Science and Technology, 2017, 52, 714-723.
[24]	Pang, X.; Chen, D.; Hu, X.; Zhang, Y.; Wu, J., Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography-Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests. Journal of Agricultural and Food Chemistry 2012, 60, 10426-10432.
[25]	Xiao Zhang. The effect of ultra-high pressure on the processing quality of grapefruit juice. China Agricultural University. 2014.
[26]	R. M.; Yanes, O., Mass spectral databases for LC/MS- and GC/MS-based metabolomics: State of the field and future prospects. Trends in Analytical Chemistry, 2016, 78, 23-35.
[27]	Ulf Örtengren, Fredrik Andersson, Ulrika Elgh, Björn Terselius, Stig Karlsson, Influence of pH and storage time on the sorption and solubility behaviour of three composite resin materials, Journal of Dentistry, 2001, 29(1), 35-41.
[28]	Kristina L. Penniston, Stephen Y. Nakada, Ross P. Holmes, Dean G, Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products Assimos, Journal of Endourology, 2008, 22(3).
[29]	Zhenyu Huang, Huiyao Hu, Fei Shen, Bei Wu, Xuanxuan Wang, Baoguo Zhang, Wuqian Wang, Li Liu, Jing Liu, Chijie Chen, Rui Zhang, Ruiting Chen, Yi Wang, Ting Wu, Xuefeng Xu, Zhenhai Han, Xinzhong Zhang, Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars, Scientia Horticulturae, 2018, 233, 29-37.
[30]	J.A. Hernández-Herrero, M.J. Frutos, Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices, Food Chemistry, 2015, 173, 495-500.
[31]	Edwin Vera Calle, Jenny Ruales, Manuel Dornier, Jacqueline Sandeaux, Roger Sandeaux, Gérald Pourcelly, Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa), Desalination, 2002, 149(1-3), 357-361.
[32]	Shahnawaz Ahmed, H S Rattanpal, Khalid Gul, Rouf Ahmad Dar, Akash Sharma, Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India, Journal of Integrative Agriculture, 2019, 18(7), 1634-1642.
[33]	Hervé, Partial Least Square Regression PLS-Regression. 2007.