C6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)

Volatile profile analysis has been conducted on limited cucumber varieties. This research aimed to quantify C6 and C9 compounds in 223 GWAS cucumber varieties. A comprehensive analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). Out of 19 identified C6 and C9 compounds, a right-skewed distribution was observed for 12 of them. Aggregation Hierarchical Clustering (AHC) analysis using dendrograms progressively grouped the C6 and C9 compounds into three clusters using their dissimilarity values. Heat map clustering analysis displayed the similarity of volatile compounds in different GWAS samples, which was in accordance with histogram and dendrogram results. This study offers comprehensive data on C6 and C9 volatile compounds to sketch a relationship between genome and flavor development while providing breeders with qualitative information for future research.

Name thesis:degree_name

Master of Science

Discipline thesis:degree_discipline

Food Science and Flavor Chemistry

Grantor

Texas Woman's University

Year dc:date.issued

2023

Author dc:creator

• Routray, Jyotishree

Advisor dc:contributor.advisor

• Du, Xiaofen

Committee members dc:contributor.committeemember

• Beatty, John
• LeMieux, Monique J.

• Cucumis sativus
• Volatile analysis
• C6C9 compounds
• Flavor research
• Cucumber

Language dc:language.iso

English

Handle dc:identifier.uri

https://hdl.handle.net/11274/15168

OAI identifier oai:identifier

oai:twu-ir.tdl.org:11274/15168