DOI: 10.12187/2025.04.001
Analysis of the differences in volatile components of navel oranges extracted by two processes based on GC-MS combined with multivariate statistics
YANG Pengfei
WU Wei
SUN Haifeng
LIU Yanzhang
SHANG Zibo
XUE Jingjing
XU Zhijie
SONG Mengkun
Abstract：Volatile components of navel oranges were extracted using spinning cone column(SCC)and steam distillation(SD)methods.Qualitative and quantitative analyses were conducted via gas chromatography-mass spectrometry(GC-MS).Sensory evaluation combined with multivariate statistical analysis was employed to identify and characterize the key differential volatile components from the two processes.Results showed that the extraction rate of volatile components using SCC was significantly higher than that using SD.Volatile components extracted via SCC exhibited stronger fruity,sweet,floral,and green notes,while those from SD showed stronger fatty and woody notes.Notable differences were observed in the types and contents of volatile components extracted by the two methods,with a total of 110 components identified(97 via SCC and 68 via SD).Based on P<0.05 and variable importance in projection(VIP)>1 criteria,33 differential volatile components were identified.Among these,myrcene,palmitoleic acid,(E)-β-ocimene,and ethyl palmitate were positively correlated with woody and fatty notes,whereas(Z)-nerolidol,α-terpineol,D-limonene,and valencene were positively correlated with fruity,floral,and sweet notes.This indicated that the SCC could efficiently extract these components,thereby preserving the fresh and natural aroma of navel oranges.
Keywords：navel orangevolatile componentspinning cone columnsteam distillationmultivariate statistical analysis
Publication Date：2025-08-15
Online Publishing Date：2025-08-19(First online date of this platform, not the publication date of the document)
Pages：9( 1-9 )