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在"罗莎·罗克斯堡条约"中对挥发性成分的分析. 和Rosa sterilis 使用头部空间-固相微提取-气相色谱-质谱法

Yuhang Deng^1,2, Huan Kan^1,2, Yonghe Li³

¹Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China.

Molecules (Basel, Switzerland)

|December 9, 2023

概括

在Rosa roxburghii和Rosa sterilis中分析了挥发性有机化合物 (VOC). 确定了主要的风味化合物,如RR中的乙酸乙烯和RS中的非门,从而区分出它们独特的香味.

科学领域:

食品化学食品化学
植物科学植物科学
分析化学分析化学

背景情况:

挥发性有机化合物 (VOC) 显著影响食用植物的风味特征.
了解不同 *Rosa* 种类中的特定 VOC 对于它们的利用至关重要.
独特的香味特征可以区分密切相关的植物品种.

研究的目的:

分析和比较易挥发性有机化合物 (VOC) 和Rosa roxburghii* Tratt.的风味特征. (RR) 和 (RS) 的.
识别关键的风味成分和RR和RS之间的标志性差异化合物.
为进一步开发和利用这些 *Rosa* 种类提供科学基础.

主要方法:

头部空间固相微提取与气色谱质谱学 (HS-SPME-GC-MS) 结合使用用于VOC分析.
使用相对气味活性值 (ROAV) 来构建味道网络.
使用正交部分最小方程差分分析 (OPLS-DA) 和随机森林 (RF) 来选差异性风味成分.

主要成果:

总共有61种VOC被检测到,其中48种在RR和26种在RS中.
确定了关键的风味成分 (ROAVs ≥1):RR (非,乙烯基酸,乙烯基酸, (3Z) -3-hexen-1-yl乙酸,乙烯基酸, styrene) 以乙烯基酸为最高贡献者;RS (2-nonanol, (E) -2-hexenal,非,甲基酸,β-ocimene, caryophyllene,α-ionone, styrene) 以非为最高贡献者.
RR风味主要是水果味,甜味,绿色香和味;RS风味主要是甜味和花味. (E) -2-hexenal,乙基酸盐,β-ocimene和乙基酸盐被确定为标志性的差异性风味成分.

结论:

在RR和RS之间存在着VOC档案和风味特征的显著差异.
特定的化合物,如乙烯酸和非门,在区分RR和RS的风味方面发挥着至关重要的作用.
鉴定到的差异性风味成分为针对性地利用和繁殖Rosa物种提供了宝贵的见解.

关键词:

在HS-SPME-GC-MS中使用.罗莎·罗克斯堡的条约.罗莎·斯特里利斯 (Rosa sterilis) 是一个无菌的.味道特征味道特征气味的门值是什么

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