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Investigation of Volatile Organic Compounds in Aromatic Phalaenopsis Cultivars Using Gas Chromatography-Mass Spectrometry

文献类型： 外文期刊

作者： Song, Qixuan 1 ; Yang, Chunmei 1 ; Wang, Guoxian 1 ; Wu, Lifang 1 ; Ruan, Jiwei 1 ; Qu, Suping 1 ; Yu, Rongpei 1 ;

作者机构： 1.Yunnan Acad Agr Sci, Flower Res Inst, Natl Engn Res Ctr Ornamental Hort, Kunming 650205, Peoples R China

2.Yunnan Univ, Resource Plant Res Inst, Kunming 650604, Peoples R China

3.Yuxi Yunxing Biotech Co Ltd, Yuxi 653100, Yunnan, Peoples R China

关键词： aroma; Phalaenopsis; volatile organic compounds

期刊名称：HORTSCIENCE （ 影响因子：1.9； 五年影响因子：1.9 ）

ISSN： 0018-5345

年卷期： 2024 年 59 卷 5 期

页码：

收录情况： SCI

摘要： Phalaenopsis is a globally popular potted plant possessing a few aromatic cultivars, but analysis of volatile organic compounds (VOCs) in these cultivars is limited. Here, using nonaromatic cultivar Phal. Big Chili as a control, flower VOCs of four aromatic cultivars were investigated by headspace solid-phase microextraction in conjunction with gas chromatography-mass spectrometry (GC-MS). The results revealed that 43 VOCs classified into seven categories were identified in the nonaromatic Phal. Big Chili and four aromatic cultivars. Hexyl acetate and hexan-1-ol were common VOCs in aromatic cultivars. On the basis of partial least squares discriminant analysis, the five cultivars were classified into three groups, the nonaromatic Phal. Big Chili (group 1) and the strong-aromatic Phal. Cherry Tomato (group 2) were easily distinguished from the other three aromatic cultivars (group 3). Moreover, 17 key VOCs with the different aromatic thresholds and characteristics were identified in the four aromatic cultivars, and the types and relative contents of key VOCs varied among the aromatic cultivars, resulting in different characteristics and intensities of floral fragrance in aromatic cultivars. In aromatic cultivars, the types and relative contents of key VOCs in Phal. Cherry Tomato significantly exceeded those in the other three cultivars. Eight key VOCs belonging to terpenoids, olefins, and alcohols had the highest relative contents in Phal. 'Cherry Tomato', which led to a strong and mixed aromatic type containing cedarwood, camphor, and mint fragrances.

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