Comprehensive Flavor Analysis of Volatile Components During the Vase Period of Cut Lily (Lilium spp. 'Manissa') Flowers by HS-SPME/GC-MS Combined With E-Nose Technology.

ABSTRACT: Volatile compounds could affect the flavor and ornamental quality of cut flowers, but the flavor change occurring during the vase period of the cut flower is unclear. To clarify the dynamic changes during the vase period of cut lily (Lilium spp. 'Manissa') flowers, comprehensive flavor profiles were characterized by the electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The response value of sensor W2W was significantly higher than other sensors, and its response value reached the highest on day 4. A total of 59 volatiles were detected in cut lilies by HS-SPME/GC-MS, mainly including aldehydes, alcohols, and esters. There were 19 volatiles with odor activity values (OAVs) greater than 1. Floral and fruity aromas w

SUBMITTER: Wei L 

PROVIDER: S-EPMC9247614 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature