Research Article

Analysis of Volatile Organic Compounds in 4 Kinds of M. rubra Fruits and Their Relationship Among Varieties  

Fangyong Chen , Yin Wang , Haizhi Ni , Bangguo Yan
Citrus Research Institute of Zhejiang Province, Yushanping, Toutuo Town, Taizhou city, Zhejiang province, 318026, China
Author    Correspondence author
International Journal of Molecular Evolution and Biodiversity, 2023, Vol. 13, No. 1   doi: 10.5376/ijmeb.2023.13.0001
Received: 09 Jan., 2023    Accepted: 16 Jan., 2023    Published: 24 Jan., 2023
© 2023 BioPublisher Publishing Platform
This article was first published in Molecular Plant Breeding in Chinese, and here was authorized to translate and publish the paper in English under the terms of Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Chen F.Y., Wang Y., Ni H.Z., and Yan B.G., 2023, Analysis of volatile organic compounds in 4 kinds of M. rubra fruits and their relationship among varieties, International Journal of Molecular Evolution and Biodiversity, 13(1): 1-8 (doi: 10.5376/ijmeb.2023.13.0001)


In this study, GC-MS and sensory evaluation were used to analyze the volatile components of the fruits of 2 white M. rubra and 2 purple M. rubra. Meanwhile, their relationship among each other and massion pine (Pinus massoniana) were detected. The GC-MS test results showed that, there were 60 volatile organic compounds (VOCs) in 8 categories, including aldehydes, acids, ketones, alcohols, esters, phenols, olefins and alkanes, found in the four M. rubra cultivars. Among which, 32 were found in M. rubra cv “Biqi”, and 25 were found in M. rubra cv “Yongjia”. 18 were both found in M. rubra cv “Shangyu” and M. rubra cv “Yewu”. The three main volatile components of the four M. rubra were different, among which, Yongjia was mainly composed of turpentine-4-alcohol, 1-methyl-4-(1-methyl-ethyl) cyclohexene and turpentinene, accounting for 53.30%. Yewu was caryophyllene, L-turpinol and D-limonene, accounting for 53.77%. Shangyubaiyangmei was composed of pinole-4-alcohol, pinolene, 1,3,8-p-menthotriene, accounting for 61.37%. Biqi were caryophyllene, ethyl acetate and o-isopropyl toluene, accounting for 73.22%. The main components of masson pine resin were α-pinene, camphene, β-pinene, which were different with M. Myrica. At the same time, ISSR molecular marker analysis of bayberry leaves and pine needles showed that Biqi had close relationship with Yewu, Shangyubaiyangmei had close relationship with Yongjia bayberry, but not with Masson's pine. Therefore, it is suggested that the pine aroma of M. Myrica fruit may be the characteristic expression form in the evolutionary process, which is related to the genetic evolution and breeding results, and has nothing to do with masson pine.

Myrica rubra; Volatile organic compound; Genetic relationship
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International Journal of Molecular Evolution and Biodiversity
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