Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit.

ABSTRACT: The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography-mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 2

SUBMITTER: Zhang J 

PROVIDER: S-EPMC9027996 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature