不同的肉质纹理梨的挥发性有机化合物在保质期的变化 基于头部空间固相微提取与气相色谱-质谱
Yuqing Xu1,2, Guanwei Gao1,2, Luming Tian1,2
1Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China.
Foods (Basel, Switzerland)
|January 17, 2024
概括
这项研究分析了脆脆和柔软的梨中的挥发性有机化合物 (VOC),以了解香味差异. 确定了关键的芳香化合物,有助于对梨品种进行分类,并根据质地评估保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 香味显著影响消费者对梨果的认知和质量评估.
- 了解挥发性有机化合物 (VOC) 对于区分梨品种和确定最佳保质期至关重要.
研究的目的:
- 在保质期内分析脆皮和软皮梨品种的VOC和可溶性固体含量 (SSC).
- 为了确定关键的挥发性有机物,负责区分梨肉纹理.
- 评估芳香分析的潜力,以确定梨子的最佳保质期.
主要方法:
- 头部空间固态微提取 (HS-SPME) 与气色谱质谱学 (GC-MS) 结合用于VOC分析.
- 在数据分析中使用直角部分最小方程差异分析 (OPLS-DA),层次集群分析 (HCA) 和预测变量重要性预测 (VIP).
- 在整个保质期内测量可溶性固体含量 (SSC).
主要成果:
- 软梨的SSC始终高于脆梨的SSC.
- 在八种梨子品种中,共发现了160种VOC.
- 确定了31种不同的VOC,使得梨可以根据皮质结构将梨分为六组.
- 在脆脆的梨中,VOC概况保持相对稳定,但在软梨的保质期内变化更大.
结论:
- 挥发性有机化合物分析有效地根据皮质纹理区分梨子品种.
- 香味配置文件可以用来评估不同类型梨的最佳保质期.
- 需要进一步研究梨中的VOC差异背后的机制.
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