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

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dc.contributor.advisorDr. Xiaofen Du
dc.contributor.committeeMemberDr. John Beatty
dc.contributor.committeeMemberDr. Monique J. LeMieux
dc.creatorRoutray, Jyotishree 1991-
dc.date.accessioned2023-06-28T19:01:50Z
dc.date.available2023-06-28T19:01:50Z
dc.date.created2023-05
dc.date.issuedMay 2023
dc.date.submittedMay 2023
dc.date.updated2023-06-28T19:01:51Z
dc.description.abstractVolatile 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.
dc.format.mimetypeapplication/pdf
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/15168
dc.language.isoEnglish
dc.subjectAgriculture, Food Science and Technology
dc.subject.otherCucumis sativus
dc.subject.otherVolatile analysis
dc.subject.otherC6C9 compounds
dc.subject.otherFlavor research
dc.subject.otherCucumber
dc.titleC6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)
dc.typeThesis
dc.type.materialtext
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition
thesis.degree.schoolTexas Woman's University

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