Work

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS

Year: 2025

Type: article

Abstract: Xenia effect significantly influences fruit quality, with underexplored impacts on pear aroma. This study systematically evaluated eight cultivars' effects on ‘Starkrimson’ pears using electronic nose ( E -nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). Pollination with ‘Zaosu’ (ZS) pear maximized volatile organic compound (VOC) concentrations (terpenoids, esters, aldehydes) and achieved optimal solid-acid ratio (291.78), enhancing fruity, green, and sweet aromas. Conversely, ‘Huagai’ (HG) pear pollination reduced VOC accumulation and fruit quality. Other cultivars showed intermediate effects on total soluble solids (TSS), titratable acidity (TA), and aroma. GC–MS identified 14 key aroma-active compounds, while GC-IMS detected four critical small-molecule VOCs, demonstrating methodological complementarity. Xenia-driven pollen-parent effects regulated VOC biosynthesis through lipoxygenase (LOX) and mevalonate (MVA) pathways, enhancing aroma complexity. ZS pollination optimized ‘Starkrimson’ market value and consumer preference, providing actionable strategies for horticultural optimization through cultivar selection. • 37 and 91 VOCs were identified by HS-GC-IMS and HS-SPME-GC–MS, respectively. • Xenia affects fruit aroma by influencing fatty acid metabolism and MVA pathway. • ‘Zaosu’ (ZS) pollination enhanced fruity, green, and sweet aroma notes in pears. • ZS-pollinated pears showed highest solid-acid ratio and enriched aroma for appeal.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103266