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Fingerprinting of volatile organic compounds and discrimination of pear samples by gas chromatography-ion mobility spectrometry

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dc.contributor.authorGiménez Campillo, Claudia
dc.contributor.authorPastor Belda, Marta
dc.contributor.authorCampillo Seva, Natalia
dc.contributor.authorArroyo Manzanares, Natalia
dc.contributor.authorViñas López-Pelegrin, Pilar
dc.contributor.departmentQuímica Analítica
dc.date.accessioned2025-10-13T11:39:57Z
dc.date.available2025-10-13T11:39:57Z
dc.date.copyright© 2025 The Authors
dc.date.issued2025-05-20
dc.description.abstractThe pear contains many volatile organic compounds that are responsible for its distinctive aroma, flavour and texture. The aim of this work was to develop, optimise and validate an analytical method for the determination of volatile compounds in pears using headspace gas chromatography coupled to ion mobility spectrometry. A total of 254 samples from four cultivars were analysed, and a partial least squares discriminant analysis model using 93 markers allowed differentiation between cultivars with 100 % accuracy and a Q2 of 0.878. Additionally, a total of 227 Ercoline pears collected at different stages of ripening were analysed. For the first time, a predictive model based on 75 markers was used to determine pear ripeness, achieving 100 % accuracy and a Q2 of 0.856. A total of 22 compounds were identified and quantified in the samples and key compounds were determined for each cultivar and ripening stage.
dc.formatapplication/pdf
dc.identifier.citationFood Chemistry, 2025, Vol. 488 : 144848
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2025.144848
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10201/166189
dc.languageeng
dc.publisherElsevier
dc.relationSpanish MCIN (Project PID2021-123201NB-I00 financed by MCIN/ AEI / 10.13039/501100011033/ FEDER, UE).
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPears
dc.subjectHeadspace
dc.subjectGas chromatography
dc.subjectIon mobility spectrometry
dc.subjectVolatile organic compounds profile
dc.subjectRipening
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleFingerprinting of volatile organic compounds and discrimination of pear samples by gas chromatography-ion mobility spectrometry
dc.typeinfo:eu-repo/semantics/article
dspace.entity.typePublicationes
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relation.isAuthorOfPublication.latestForDiscovery7f90d175-499a-4f4e-9848-7be5f431f7b3
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