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Updated: May 20, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
[Analysis of head volatile constituents of Polyonum cuspidatum flower by HS-GC/MS]
Yin-shi Sun1, Sai-fei Yang, Jian-hua Wang
1State Key Laboratory of Crop Biology,Shandong Key Laboratory of Crop Biology, College of Agronomy,Shandong Agricultural University, Taian 271018, China. sunyinshi2002@163.com
Objective:
To analyze the floral volatiles of Polyonum cuspidatum flower.
Methods:
The floral volatiles of P. cuspidaturn flower were investigated by Headspace Sampler GC/MS.
Results:
21 compounds were separated and determined from P. cuspidatumrn, which amounted to 99.29% of the total volatiles. 5 compounds including (E)-2-hyexenoic acid methyl ester, 1-phenyl-l-pentanone, (E)-4-hexenoic acid methyl ester, 3-hexenoic acid methyl ester, 2-methyl-6-methylene-1 and 7-octadien-3-one were the main constituents existed in P. cuspidatum flower, which amounted to 63.23% of the total volatiles. Organic ester compounds amounted to 52.09% of the total volatiles. Hexenoic acid methyl ester compounds were most, which amounted to 85.66% of the total organic ester compounds. In addition, the 1-phenyl-1-pentanone and acetophenone were 16.30% and 4.33%, which amounted to 20.63% of the total volatiles.
Conclusion:
The result of this research provides a scientific method for the reasonable exploitation and utilization of P. cuspidatum flower.
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